Grilled Chile Shrimp Tacos

twenty bigge asse shrimp
chile powder spice blend
olive oil
sweet and hot peppers
dried oregano
splash of dry white wine
corn tortillas (we get ours from Nixtamal tortilleria)
white onion
ground black pepper
queso fresco


Mix the chile powder blend and salt into a couple tablespoons of olive oil and thoroughly coat the shrimp. I used a premade chile powder from The Spice Hunter, which contains chile pepper, onion, garlic, cocoa, oregano, red hot pepper, cumin, cinnamon, and cloves, or you can make up your own blend of spices. Put the shrimp in the fridge and allow to marinate for at least a few hours.


Sautee rough-chopped garlic in olive oil with oregano and black pepper until it is starting to soften.


Add chopped sweet and hot peppers, and continue to sautee until the peppers are really nice and soft.


Deglaze with a splash of white wine, turn up the heat, add salt, and reduce.


The wine is all reduced away and this shitte is done. Remove from the pan and reserve for later as a condiment for the tacos.


Throw the shrimps onto a hot grill pan (or use a real grill if you have one).


Turn them over once to grill both sides.


Look how motherfucken tasty those motherfuckers look!


Here’s all the stuff for the tacos: shrimp, pico di gallo, radicchio, limes, crumbled queso fresco, avocado, cilantro, and the satueed peppers. I made the pico di gallo with chopped tomatoes, chopped white onion, cilantro, salt, and pepper. Make it at least a few hours ahead of time so that the flavors can all meld together.


Warm the tortillas, put some radicchio on the bottom, and then two shrimp on each.


Then put all the other stuff on top.


Close-up view of the radical deliciousness!


  1. Trebuchet says

    Looks delicious, other than the avocado which I don’t care for. Any recommendation on types of chilis?

  2. PJ says

    Yeah, I like your cooking posts, too. Unfortunately I can’t forward them to my mother because you apparently can’t speak without the vulgarity.

  3. Grumble says

    Jalapeno, Trebuchet. Still the best for this kind of food. Not too spicy and gives everything a nice fresh pepper-y taste. It also belongs in the pico de gallo, but the proffe woefully left it out. Travesty. If I had a blogge I’d post a link to this recipe with a picture of a broom.

  4. Trebuchet says

    They don’t LOOK like jalapenos, however. Unless perhaps he used red ones. The green ones almost look like pepperoncini.

  5. Grumble says

    They aren’t, Treb. I said the proffe should have used jalapenos. Instead he used those long hot (and tasteless) Italian peppers that are all over the place in NY area markets, even while it’s sometimes hard to find a simple jalapeno. Yet another reason why the west coast rocks and the east coast sux.

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