Grilled Shrimp Tacos

Grilled Shrimp Tacos

I don’t think I’ve ever met anyone who doesn’t love tacos.

There are many versions of tacos – from beef, pork, bean, etc., but lots of people have never heard of shrimp tacos.  My introduction to shrimp tacos came while living in Arizona and I instantly regretted not having tried them sooner. Some seafood tacos use fried fish or shrimp, shredded cabbage and some sort of salsa or pico de gallo. While this is delicious I found a way to still enjoy my shrimp tacos but in a healthier way. In an attempt to make this dish a little healthier, I have switched from fried shrimp to grilled shrimp. I also love to serve them with a pineapple guacamole, and topped with chipotle yogurt sauce.

The mix of the savory seafood, sweet and spicy guacamole, crunchy cabbage and spicy chipolte sauce is like a flavor bomb exploding in your mouth. I personally like soft corn tortillas but you can substitute hard shells if you prefer. There are many ways to modify this recipe as the options are almost endless.

Many people ask me what type of seafood I use. My answer is usually that shrimp or any white fish will do. I have used halibut, flounder, walleye, and perch to name a few.  I like to marinate the shrimp or fish a little in a mixture of paprika, garlic, onions, chili powder, cumin and lime juice to add even more flavor before grilling.

Enjoy this recipe, and again – please share your version or opinions.

Grilled Shrimp Tacos

Course: Main Course
Cuisine: Mexican


  • 1 pack of soft corn tortillas

Shrimp and Marinade

  • 1 lbs shrimp peeled and deveined
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1/2 tbsp cumin
  • 1 lime juiced


  • 2 ripe avocados
  • 3 roma tomatoes
  • 1 small red onion
  • 1/4 cup cilantro
  • 2 limes juiced
  • 1 jalapeno
  • 1 cup pineapple diced
  • 1/2 tbsp cumin

Chipolte Yogurt Sauce

  • 1/2 cup unsweetened plain yogurt
  • 1/2 cup hot sauce
  • 2 tbsp lime juice about one lime


  • 1 head of cabbage
  • 1/4 cup cilantro
  • 1 tbsp lime juice


  • I like to marinate, and make slaw, guacamole, and chipolte sauce ahead of time
  • Combine shrimp marinade plus salt and pepper with shrimp and place in refrigerator for at least 30 mins up to overnight


  • Chop Onions, tomatoes, jalapenos, pineapple and cilantro 
  • Cut and remove flesh and seed from avocados 
  • Place avocados in bowl and mash with fork
  • Add onions, tomatoes, jalapenos, pineapple, cilantro and lime juice. Combine well and add salt and pepper to taste. Set aside or refrigerate

Chipolte Sauce

  • Combine, yogurt, hot sauce and lime juice and mix well


  • Slice cabbage very thin 
  • Chop cilantro 
  • Mix Cabbage, cilantro and lime in bowl and refrigerate 

Making the tacos now that everything is made and ready

  • 1. Grill the shrimp. A good tip is to use wet skewers so it’s easy to flip on grill
  • I like to warm up the tortillas on grill to give them a little char
  • Construct tacos and garnish with a little cilantro... enjoy! 


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