• Sean Bardwell

Smokey Shrimp Street Tacos

For the first "official" post on my website I asked people what they would like me to write about via my Instagram (@BwellQue) and Facebook pages. My sister was the first one to respond. She said she wanted to see a Recipe that was Street Tacos, BbQ & Shrimp. That was a day ago. In that time I wrote, tested and am now sharing that recipe. Hopefully she'll like it!

*I would also like to mention that along with having a tendency to ramble, I have a tendency to add unnecessary steps to recipes. I thoroughly enjoy the process of making food and some times get a bit carried away. I promise to try to identify these steps when I make them.

The first thing that I did was marinate the shrimp. I wanted to get as much flavor into it as possible. For the marinade I used olive oil, orange & lime juice, salt & pepper, cilantro and garlic. I used a fresh orange & lime so I also added the zest from both of them for a bit more flavor.

I let this marinate for about 2 hours. While that was marinating I took the leftover juice from the orange and lime, put it in a pan with a stick of butter and a couple of tsp of Tajin and smoked it. *(this is one of those unnecessary steps I mentioned)

While the butter was smoking I decided to make my slaw. Yucca is a vegetable I was recently recommended to try with Tajin. I've never had it before but I'm always up for a challenge so I decided to make a slaw using yucca. Again, the yucca is not necessary but if you've never tried it, I recommend it. It has a texture similar to a potato. I wasn't quite sure what to expect cooking it so I cut it into cubes. If I were to make it again, and I will, I'll cut it into thin strips.

I let this set up in the fridge for about an hour.

Now it was time to play. I soaked some wooden skewers at the start of all of this because I knew I was going to grill the shrimp. I started with a small wedge of lime, then a shrimp and repeated this until I had three shrimp per skewer. I placed them directly over the coals on my Weber Kettle grill. I put the lid over it for 30 seconds with the vent closed. I flipped the shrimp skewers and did the same thing for the other side. *WARNING - unnecessary step ahead: so not only is this next step not necessary, it's also not 100% safe so I definitely do NOT recommend doing it...but I did it anyway. Remember the smoked butter? I drizzled this over the shrimp to get the fire to flare up and create a nice char.

The last component was an Avocado Tajin Aioli. This was a variation on my Tajin Aioli but i used avocado in place of mayonnaise. Next time; and I'll add this to the recipe, I would add a little sour cream as well. It didn't have a bad flavor but the color was slightly unappealing.

I removed all of the shrimp from the skewers and rough chopped them.

To build the tacos I started with a corn tortilla shell, shrimp (drizzled with some of the smoked Tajin butter, I had it so I figured I'd use it), yucca slaw, drizzle of the avocado Tajin aioli, cotija cheese and the little touch that made a huge difference: crushed chicharonnes! It gave them an extra smokey, bacon flavor that went amazingly with the shrimp!

I hope you give this recipe a try and enjoy it!

"Ramble on..."

#tacotuesday #streettacos #bbq #grilling


Smokey Shrimp Street Tacos

Yields about 8 Tacos

For the Shrimp:

1 lb 21-25 count raw shrimp

3 TBL olive oil

1 TBL orange juice & zest

Juice from 1/2 a lime & zest

1/4 tsp S&P

1 TBL chopped cilantro

1/2 tsp minced garlic

Add all ingredients in a large bowl or gallon-size zip lock bag. Refrigerate for about 2 hours.

For the Tajin Butter: *just in case

1 stick of butter

2 tsp Tajin

the remaining orange & lime juice from above

Put everything in a pan and smoke at 225 for an hour or 250 for 30 minutes. I like to use a mild wood like apple or cherry.

*You could also heat all of this in the microwave or just skip it all together.

For the Slaw:

1 small head of green cabbage, thinly sliced

2 tomatoes, chopped (I used Roma tomatoes)

Juice from 2 limes & zest

2 tsp Tajin or salt

1 handful chopped cilantro

1 jalapeno, diced (remove the seeds if you want less heat) *you can also use pickled jalapenos if you prefer sweet

1 lb yucca, I diced it but recommend cutting it into thin strips

First, cut the yucca into more manageable pieces, about 2". Then cut off the thick waxy skin with a knife. Finally, cut it into thin strips.

Simmer yucca in salted water until tender. It took about 15 minutes for me on medium-high heat. Also be careful how much salt, you add to the water, the yucca really absorbs it. I think if you seasoned the water with Tajin and the slaw with salt, it would be fantastic!

Slice the cabbage as thinly as possible.

Mix everything together in a medium bowl.

Refrigerate for at least 30 minutes and be sure to toss agin before using.

For the Avocado Tajin Aioli:

3 avocados

1/2 cup lime juice

1 TBL Tajin

*1 TBL sour cream *I didn't use sour cream so this is just a suggestion to start with. Again, it is merely to give the aioli a more appealing color.

Mix all ingredients in a food processor until smooth.

For the Tacos:

8 wooden skewers, soaked in water *if you don't want to grill them you could also: cook them in a pan over medium high heat, for 3-5 minutes, stirring occasionally

8 corn tortillas

Cotija cheese

Cilantro, for garnish

crushed Chicharonnes for garnish & snacking

To make the Tacos:

Start by marinating the shrimp.

If grilling, soak your skewers in water.

Make the slaw.

Skewer the shrimp if grilling.

Grill the shrimp for 30 seconds per side or cook on the stove top. The shrimp is done when it is pink & there is no more gray. To ensure tender shrimp do not continue to cook once it turns pink or it will also turn rubbery.

Make the avocado aioli.

Rough chop the shrimp.

Build your Tacos:

Corn tortilla



drizzle with Avocado Aioli

sprinkle with Cotija Cheese

sprinkle with crushed Chicharonnes

garnish with Cilantro


"B well"

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