Rating: 3.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
  • 8 Ratings
Chris Morocco

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

340 calories; fat 13g; cholesterol 145mg; sodium 1450mg; protein 21g; carbohydrates 34g; sugars 3g; fiber 2g; iron 3mg; calcium 142mg.
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