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Grilled Shrimp Tacos

Grilled Shrimp Tacos


  • Extra-virgin olive oil
  • Corn
  • Avocado
  • Roma tomato
  • Salt
  • Medium shrimp
  • Skewers
  • Chili powder
  • Corn tortillas
  • Feta
  • Lime wedges


  1. Preheat a grill or a grill pan to medium high. Brush 2 teaspoons extra-virgin olive oil on 1 ear shucked corn and the cut sides of 1/2 pitted skin-on avocado and 1 halved Roma tomato; sprinkle with 1/4 teaspoon salt. Thread 12 medium shrimp, peeled and deveined with tails removed, onto two 10-inch skewers and sprinkle with 1 teaspoon chili powder. Grill corn, turning occasionally, for 6 minutes; shrimp and tomato, turning once, about 4 minutes; and avocado until charred, about 2 minutes. Grill 4 corn tortillas until softened, about 1 minute. When cooled, chop tomato, cut corn kernels from cob, peel and dice avocado, and remove shrimp from skewers. Divide ingredients among tortillas, top each taco with 1 tablespoon feta, and serve with lime wedges.

Nutrition Information

Per serving: 399 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet


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