Ceviche-Marinated and Grilled Louisiana Shrimp Tacos

Cook/Prep Time: 25 minutesServings: 4, 234 Calories per serving


24 each - Jumbo Louisiana Shrimp, 21-25 count, peeled and deveined
¼ cup - Lime juice
¼ cup - Cilantro, chopped
2 cups - Tomato juice
1 cup - Red onion, chopped
1 Tbsp. - Ancho chili powder
8 each - Corn tortillas
½ lb. - Red cabbage, shredded
¼ cup - Tomato salsa
¼ cup - Low-fat sour cream


Preheat grill or grill pan to high heat.
Mix lime juice, cilantro, tomato juice, onion and chili powder in a bowl. When fully mixed, add in the peeled and deveined Louisiana Shrimp, cover and refrigerate for 20 minutes.
Remove shrimp from marinade and place them on the hot grill. Cook until the shrimp are done, 4-6 minutes. Remove shrimp from the grill and place them aside.
Lay the tortillas, a few at a time, over the hot grill until warm, 20-30 seconds. Stack on top of each other on a plate.
On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half.

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