Imagine sinking your teeth into a perfectly grilled, smoky shrimp taco bursting with vibrant colors and bold Mexican-inspired flavors. These Grilled Shrimp and Vegetable Tacos with Chipotle Yogurt Sauce are not just a meal—they're a culinary adventure that transforms an ordinary dinner into an extraordinary experience. With a perfect balance of succulent shrimp, charred vegetables, and a creamy, spicy sauce, these tacos will transport you straight to a beachside cantina in just 30 minutes!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 8 small corn tortillas
- 1/2 cup Greek yogurt
- 1-2 tbsp chipotle sauce
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Rinse the shrimp under cold water and pat dry with paper towels. Slice the bell pepper and zucchini into thin strips. Set aside.
- In a medium bowl, combine the Greek yogurt, chipotle sauce, and lime juice. Stir well to combine and season with salt and pepper to taste. Adjust the level of chipotle sauce according to your desired spice level. Set the sauce aside.
- Preheat your grill or grill pan over medium-high heat. If using an outdoor grill, make sure it is properly oiled to prevent sticking.
- In a large bowl, toss the shrimp, sliced bell pepper, and zucchini with a drizzle of olive oil, and season with salt and pepper. Ensure that all the ingredients are well coated.
- Once the grill is hot, add the shrimp and vegetables to the grill. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. The vegetables should also be grilled for about 3-4 minutes, or until they are tender and have nice grill marks.
- While the shrimp and vegetables are grilling, warm the corn tortillas. You can do this on the grill for about 30 seconds on each side or in a dry skillet over medium heat until they are pliable.
- Once everything is cooked, remove the shrimp and vegetables from the grill. Let them rest for a minute before assembling the tacos.
- To assemble the tacos, place a few pieces of grilled shrimp and a generous portion of the grilled vegetables onto each warm tortilla.
- Drizzle the chipotle yogurt sauce generously over the filling. You can add extra lime juice or fresh cilantro if desired for added flavor.
- Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy your delicious grilled shrimp and vegetable tacos!
Tips
- Shrimp Selection: Choose fresh, medium-sized shrimp for the best texture and flavor. Ensure they're properly deveined and patted dry before grilling.
- Grill Master Technique: Preheat your grill or grill pan to medium-high heat to achieve those beautiful char marks without overcooking the shrimp.
- Sauce Customization: Adjust the chipotle sauce to your spice preference. Start with a small amount and add more gradually to control the heat.
- Tortilla Tip: Warm tortillas briefly on the grill or in a skillet to enhance their flavor and make them more pliable.
- Timing is Key: Shrimp cooks quickly—about 2-3 minutes per side. Watch carefully to prevent overcooking, which can make them tough and rubbery.
- Fresh Finish: A squeeze of fresh lime juice just before serving adds a bright, zesty note that elevates the entire dish.
- Make-Ahead Hack: Prepare the chipotle yogurt sauce and chop vegetables in advance to streamline your cooking process.
Nutrition Facts
Calories: 252kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 140mg
