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.