Shrimp tacos are a personal favorite of mine. It surprises me but there’s not that many good places to get shrimp tacos in San Antonio so I tend to make them at home once a month or so. This is another quick weekday meal that I like to season mine up with Meat Church’s Voodoo seasoning and give them a good quick sear on the grill. Shrimp is so easy to cook, as long as you flip when one side turns white and then remove when the other side is white as well, you’ve got the perfect cooked shrimp. This Voodoo seasoning is a great “cajuny” rub that really shines on seafood.
Voodoo Shrimp Tacos
One of the tricks to making this dish really pop is using our Texas Perfect Coleslaw (with an added a tablespoon of dried dill) and frying up the corn tortillas on a cast-iron skillet with a little bit of olive oil and some generous shakes of voodoo to help coat the tortillas as they lightly fry to get a nice crunch to them.
Whatever you do, make sure and give generous amounts of shrimp in these tacos as that’s the star of the dish!
Voodoo by Meat Church: The label accurately describes this rub, makes me think of New Orleans. I do think the flavor isn’t as powerful as it could be so I would not go light on seasoning the shrimp.
Shrimp: I use peeled and deveined large gulf shrimp. Any shrimp will do as we’re going to chop them into smaller pieces before serving.
Corn Tortillas: Just your normal tortillas will work for this dish. Get your olive oil hot enough to lightly fry the tortillas, right before you add them, give a couple more generous shakes of Voodoo directly to the oil. Cook 4 at a time, rotating and flipping to get your oil mixture all throughout.
This is another quick weekday meal that I like to season mine up with Meat Church’s Voodoo seasoning and give them a good quick sear on the grill. Shrimp is so easy to cook, as long as you flip when one side turns white and then remove when the other side is white as well, you’ve got the perfect cooked shrimp. This Voodoo seasoning is a great “cajuny” rub that really shines on seafood.
2lbs Deveined and peeled shrimp
3/4 Cups of olive oil
2 cups coleslaw
1/4 Cup of Voodoo seasoning by Meat Church
8 corn tortillas
Bring grill or bbq pit to temperature, around 350, indirect. Add cast-iron skillet to begin warming.
In a large mixing bowl, combine shrimp, oil, and Voodoo seasoning. Save 1-2 tablespoons to season tortillas.
Add shrimp to skewers and cook on grill/pit. This should take around 3-4 minutes per side. Be careful not to overcook.
Remove shrimp from skewers and roughly chop the shrimp into bite-sized pieces.
Add remaining oil to cast iron skillet and let warm. Before adding tortillas sprinkle the remaining voodoo in the oil, immediately add tortillas, and turn to coat them as much as possible. Lightly fry.
Take a tortilla, add shrimp, and top with coleslaw. For an added kick, also top with some pickled red onions. Lightly squeeze lemon over each taco. Serve immediately.