Grilled Chili Shrimp Tacos

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Photo by Marcus Nilsson
Grilled Chili Shrimp Tacos 4.3 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 13 g (2g saturated fat)
    • Cholesterol 145 mg
    • Sodium 1450 mg
    • Protein 21 g
    • Carbohydrate 34 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 142 mg

Heat grill to medium-high. Once it’s hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Mash the garlic to a paste using the flat side of a chef’s knife. Combine with the olive oil, chili powder, cumin, oregano, ¾ teaspoon salt, and ½ teaspoon pepper in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Grill the tortillas until pliable, about 30 seconds per side. Divide the shrimp among the tortillas and top with the Pineapple-Jalapeño Salsa.

Ingredients

  1. Check canola oil, for the grill
  2. Check 1 clove garlic
  3. Check 2 tablespoons olive oil
  4. Check 1 tablespoon chili powder
  5. Check 1 teaspoon ground cumin
  6. Check 1 teaspoon dried oregano
  7. Check kosher salt and black pepper
  8. Check 1 pound raw medium shrimp, peeled and deveined
  9. Check 8 6-inch flour or corn tortillas
  10. Check Pineapple-Jalapeño Salsa

Directions

  1. Heat grill to medium-high. Once it’s hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Mash the garlic to a paste using the flat side of a chef’s knife. Combine with the olive oil, chili powder, cumin, oregano, ¾ teaspoon salt, and ½ teaspoon pepper in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Grill the tortillas until pliable, about 30 seconds per side. Divide the shrimp among the tortillas and top with the Pineapple-Jalapeño Salsa.