Tacos de crevettes grillées à l’assaisonnement mexicain

Barbecue

Familiale

Épicé

Concours estival

Tacos de crevettes grillées à l’assaisonnement mexicain

avec salsa ananas-jalapenos et crème à la lime

8 min

Difficulté: 2/3

Mexicaine

Des tacos de crevettes grillées; comment y résister? Ce soir, savourez en terrasse ce repas de tacos piquants qui déborde de populaires ingrédients mexicains! Imaginez un peu : salade de chou crémeuse, crevettes fumées, crème à la lime fraîche et salsa sucrée-épicée d’ananas et de jalapenos!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Cuillères à mesurer

Passoire

Zesteur

Grand bol

Petit bol

Papier aluminium

Bol à mélanger, moyen

Tags

Familiale

Épicé

Concours estival

Ingrédients

Crevettes

285 g

Assaisonnement mexicain

1 tbsp

Gousses d'ail

1 unit(s)

Ananas

95 g

Lime

1 unit(s)

Jalapeño

1 unit(s)

Ciboulette

7 g

Salade de chou

170 g

Tortillas de farine

6 unit(s)

Mayonnaise

2 tbsp

Crème sure

1 unit(s)

Brochettes en bois

6 unit(s)

Sel

0.25 tsp

Poivre

0.25 tsp

Sucre

0.75 tsp

Huile

1 tbsp

Preparation

Peel, then mince or grate garlic.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Add shrimp, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
Thread shrimp onto skewers. (TIP: Leave shrimp unskewered, if desired. See tip in Step 5.)

Zest, then juice lime.
Roughly chop chives
Cut pineapple into 1/4-inch pieces.
Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.)

Combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar in a bowl.
Add coleslaw cabbage mix, half the chives and remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then toss to combine.
Add 1/2 tsp (1 tsp) lime juice and a pinch of sugar to another bowl. Season with salt and pepper, then stir until sugar dissolves
Stir in pineapple, remaining chives and 1 tbsp jalapeños. (NOTE: Reference heat guide.)

Add tortilla packet to one side of the grill.
Grill, flipping once, until warmed through, 2-3 min per side.
Remove tortilla packet from the grill and set aside still wrapped.

Meanwhile, add shrimp skewers to the other side of the grill.
Grill, flipping shrimp once, until cooked through, 2-3 min per side.** (TIP: If you didn't want to skewer shrimp, place 1-2 sheets of foil on the grill, then arrange shrimp in a single layer on foil. Follow the same cooking instructions.)