Grilled Shrimp Tacos with Pickled Onions

These grilled shrimp tacos with pickled onions are fresh, flavorful and incredibly easy to make! Grab your tongs and your favorite apron, it’s time to light the grill!

Here at Sizzlefish, our Colossal Gulf Shrimp are wild caught in the Gulf of California. These juicy, succulent shrimp are perfect for grilling and are a show stopper in tacos. Their large size and tender meat make them ideal for grilling and well, we can all agree that shrimp tacos are a win no matter how you look at it. Taco night is always a fun night around here and it has become a weekly event we never miss.

Since everyone loves tacos and they are fun to make family style, it’s a great way to make sure we all sit together for some quality family time. We do like to change things up from time to time and this recipe is one of those times. Fish tacos are fun to create since they are so much more versatile than your average beef or chicken varieties, meaning the topping choices are really endless. The smokey heat from the seasonings, along with that amazing flavor you get from the grill really shine in this recipe. We decided we wanted a fun condiment to go with this dish so we made quick pickled red onions. They were exactly what this recipe needed! The crisp tangy pickled onions with those juicy jumbo smokey shrimp nestled in a fresh tortilla, ok, now our mouths are watering for more!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4 servings

Ingredients

For the pickled onions:

• ¼ cup Apple Cider Vinegar
• 1 tsp Sugar
• 1 tsp Kosher Salt
• ½ red onion, thinly sliced

For the shrimp:

• 1 TBSP Paprika
• 1 TBSP Ground Cumin
• 1 tsp Dried Oregano
• ½ tsp Ground Black Pepper
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Chili Powder
• ½ tsp Kosher Salt
• 4 Packets Sizzlefish Colossal Shrimp
• 2 TBSP Olive Oil

To serve:

• 4–8 (6-inch) corn or flour tortillas
• Lime wedges
• Cilantro
• Avocado
• Mixed Greens

Instructions

1. In a medium bowl, combine the apple cider vinegar, sugar, salt, and red onion. Allow to sit for 30 minutes in the refrigerator.
2. In a small bowl, combine the paprika, cumin, oregano, black pepper, garlic powder, onion powder, chili powder, and Kosher salt; mix well.
3. Rinse and pat the shrimp dry. Next place the shrimp in a large bowl. Drizzle the olive oil over the shrimp, then coat them in spice mixture, rubbing the seasonings in well. Set aside while the grill heats up.
4. Heat the grill on medium high heat. Gently place the shrimp on the heated grill. Cook for about 2-3 minutes on each side or until the flesh turns opaque.
5. To make the tacos, heat the tortillas according to the package directions. Place a bed of greens on the warm tortilla, add the shrimp, then top with pickled onions and avocado.