Chili’s Spicy Grilled Shrimp Tacos is hands down my absolute favorite food on earth. Like for reals. They’re outrageously addictive, as my husband (who has to take me to Chili’s weekly) will tell you. I would gladly eat them every single day, however my wallet doesn’t agree that it’s sensible to eat out daily. Not to mention that it’s 45 minutes each way to the nearest location.
So like almost every other thing in my life, if I can figure out how to do it myself I’m going to. I had to suffer through about fifty times of eating them before I could put my finger on the “special sauce” that makes them spicy and sweet and creamy all at the same time, but I finally got it.
And, I apologize in advance if you’ve never had them, because if you eat these once you’ll become an addict. #sorrynotsorry
To make two spicy grilled shrimp tacos you will need:
- 6-8 shrimp, peeled, de-veined, with tails off (fresh is best, frozen will work in a pinch) (3-4 per taco)
- 2 small flour tortillas
- 1/3 cup finely shredded cabbage
- 2 slices avocado
- pinch of salt
- pinch of ground black pepper
- pinch of chili powder
- 1-2 TBS olive oil
- 2 TBS mayonnaise
- 1 TBS Siracha (the kind with the Rooster on the label rocks)
- 1/2 TBS Thai Sweet Chili Sauce
Heat a grill pan over medium/high heat and wipe surface with olive oil. Season the shrimp with the salt, pepper and chili powder, and then grill for 3-5 minutes until done.
In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.
Warm the tortillas and place half of the cabbage on each tortilla. Drizzle half the sauce over each taco. Top with shrimp & garnish with avocado.
So, so simple! If you want to get the full Chili’s Spicy Grilled Shrimp Taco experience, pair it with some black beans and rice, and enjoy.
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