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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!