Who doesn’t love a good taco? They are quick and easy to make, the combinations of flavors are unlimited, and they are so easy to customize to your specific tastes! In this recipe we grill up some shrimp and veggies to make a delicious and spicy taco! They come together quickly so they are perfect for both weeknight dinners and for entertaining guests! We like to use corn tortillas for this but feel free to use flour if you prefer.
Servings: 4 Portions
Calories: 334kcal
Ingredients
Shrimp
- 1 lb shrimp 16-20 shrimp per pound size
- ½ tsp ground cumin
- 4 cloves garlic grated
- ¼ tsp salt
- ½ tsp black pepper freshly ground
- ¼ tsp chili powder
- 2 tsp olive oil
- 4 tsp lemon juice a little under 1 lemon
Salsa
- 1¼ cup cherry tomato
- 1 large jalapeno
- 1 cup bell pepper can be red, yellow, or orange
- 1 tsp olive oil
- ⅛ tsp salt
- ¼ tsp black pepper freshly ground
- ½ cup avocado diced
- ¼ cup red onion finely diced
Assembly
- 8 corn tortillas 5.5" size
- salt to taste
- black pepper to taste
- cooking spray
- 1 lemon
Instructions
- Preheat grill to 350°F-400°F.
- In a large bowl add whole bell pepper, jalapeno, and cherry tomatoes. Add oil, salt, and pepper and mix well. Put tomatoes on a skewer. Place on grill, cooking about 8 minutes on each side. Be mindful to keep tomatoes away from direct heat so they don't burst and char.
- While vegetables are cooking, start working on the shrimp. Peel and de-vein shrimp. Mix in a bowl with all other shrimp ingredients (only use 2 tsp lemon juice, reserving the rest for the grill). Put shrimp on skewers and set aside. Note: I like to use two skewers to keep shrimp from rotating on grill. Add to the grill after you flip the vegetables and grill for 3 minutes on each side or until cooked through. Squeeze a little lemon juice on shrimp when you flip them.
- Lightly spray tortillas with cooking spray and sprinkle a pinch of salt and pepper onto one side. Lightly grill each side, about 45 seconds or until they just begin to puff up. Remove from grill.
- In a mixing bowl add avocado and red onion. Coarsely chop bell pepper and add to bowl. Cut cherry tomatoes in half (or quarters if they are large) and dice jalapenos. Add to bowl and mix well, adding salt and pepper to taste.
- Assemble tacos by dividing shrimp between the corn tortillas (seasoned side on the inside), about 2-3 each. Top with roasted vegetable salsa. Serve with lemon wedges and enjoy!
Notes
You can use flour tortillas in this recipe in your prefer, just keep a close eye on them while they are on the grill so they don’t over harden.
I like to leave the seeds on the jalapeno after I roast it but to reduce the heat in the jalapeno you can remove the seeds before dicing. This will leave you the flavor without a lot of heat.
I love the red, yellow, and orange bell peppers. When I make this recipe I like to buy one of each, then cut a third of each bell pepper into large cubes. I’ll add them to the skewer with the tomatoes when cooking. This is a little bit more time consuming than having one whole bell pepper to cook, but I love all the colors in the final product.
Nutrition
Calories: 334kcal | Carbohydrates: 37g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1136mg | Potassium: 560mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1509IU | Vitamin C: 99mg | Calcium: 234mg | Iron: 4mg
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