Shrimp Tacos with Lime Crema
Shrimp Tacos with Lime Crema Recipe
Note: This recipe uses Pit Boss Grills Blackened Sriracha Rub.
1/4 head Cabbage, shredded
2 tsp Cilantro, chopped
8 Corn Tortillas
1/2 Lime, cut into wedges
1/4 cup Mayonnaise
To taste, Pit Boss Blackened Sriracha Rub
1/4 Red Bell Pepper, chopped
1 lb. Shrimp, peeled & deveined
1/4 cup Sour Cream
2 tsp. Vegetable Oil
1/2 White Onion, chopped
Pit Boss Soft Touch Griddle Standing Spatula
Small & Medium Mixing Bowls
In a small mixing bowl, stir together mayonnaise, sour cream, and fresh lime juice. Season to taste with Blackened Sriracha. Set aside.
Place shrimp In a medium bowl. Season with Pit Boss Blackened Sriracha Rub, then drizzle with vegetable oil. Toss by hand to coat well then set aside.
In a small mixing bowl, combine jalapeño, onion, red bell pepper, and cilantro. Set aside.
Fire up your Pit Boss Portable Griddle and preheat over medium flame. If using a grill, preheat a cast iron skillet over medium-heat.
Place tortillas on the griddle to warm each side, then turn off the burner below.
Transfer shrimp to the hot griddle, and cook for 4 to 6 minutes, tossing occasionally, until opaque. For spicier shrimp, season with additional Blackened Sriracha.
Assemble tacos: shredded cabbage, shrimp, pepper mixture, then drizzle with sauce. Serve warm with fresh lime wedges.
Be sure your griddle is well seasoned so the shrimp does not stick.