Shrimp Tacos with Lime Crema

Shrimp Tacos with Lime Crema

Category Seafood Cinco de Mayo
Servings 4
Prep Time 10 minutes
Cook Time 10 minutes

Pit Boss Kitchen


  • 1/4 head Cabbage, shredded
  • 2 tsp Cilantro, chopped
  • 8 Corn Tortillas
  • 1/2 Lime, cut into wedges
  • 1/4 cup Mayonnaise
  • 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

Special Tools

  • Small & Medium Mixing Bowls


Lime Crema

  1. In a small mixing bowl, stir together mayonnaise, sour cream, and fresh lime juice. Season to taste with Pit Boss Alberta Black Gold Rub. Set aside.

Shrimp Tacos

  1. Place shrimp In a medium bowl. Season with Pit Boss Alberta Black Gold Rub, then drizzle with vegetable oil. Toss by hand to coat well then set aside.
  2. In a small mixing bowl, combine jalapeño, onion, red bell pepper, and cilantro. Set aside.
  3. Fire up your Pit Boss Portable Griddle and preheat over medium flame. If using a grill, preheat a cast iron skillet over medium-heat.
  4. Place tortillas on the griddle to warm each side, then turn off the burner below.
  5. Transfer shrimp to the hot griddle, and cook for 4 to 6 minutes, tossing occasionally, until opaque. For spicier shrimp, season with additional Alberta Black Gold Rub.
  6. Assemble tacos shredded cabbage, shrimp, pepper mixture, then drizzle with sauce. Serve warm with fresh lime wedges.

Recipe Note

Be sure your griddle is well seasoned so the shrimp does not stick.