Grilled Chipotle Shrimp Tacos

 Cumin, chili powder, and cilantro give grilled shrimp a Mexican flavor, and the soft tortillas are the perfect accompaniment to these tasty ingredients.

Grilled Chipotle Shrimp Tacos


1 teaspoon of ground cumin (5ml)

1 teaspoon of ground chili powder (5ml)

1 teaspoon of finely chopped garlic (5ml)

1 teaspoon of lime juice (5ml)

1 tablespoon of extra virgin olive oil (15ml)

1 pinch of salt and pepper

8 metal skewers

32 medium raw shrimp, deveined, tails removed

1/2 red onion, thinly sliced

1 avocado, thinly sliced

1 tomato, seeded and thinly sliced

1 handful cilantro leaves

8 soft 6-inch whole wheat tortillas.


Preheat barbecue to high. In a medium bowl, combine cumin, chili powder, garlic, lime juice, olive oil, salt, and pepper. Add shrimp and toss to coat. Thread 4 shrimp on each skewer and barbecue for 3 minutes on each side, until shrimp are cooked and have turned pink. In another medium bowl, mix the red onion, avocado, tomato, and cilantro and divide the mixture among the 8 tortillas. Add the 4 grilled shrimp and fold the tortillas over. Place two tacos on each plate.

Grilled Chipotle Shrimp Tacos

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