Recipe of the week Grilled Shrimp Tacos

Makes 4 servings (3 tacos/serving)

Macros: this will depend a little bit on the type of tortillas you get but ballpark is here. 

Calories: 489

Pro: 30.1

Carb: 66.2 

Fat 15.2



2 Avocados

1 Small bunch Cilantro

2 Jalapeno Peppers

2 Limes

2 Mangos

1 ½ lb raw peeled shrimp, fresh or frozen

1 med red onion

12 small corn tortillas

Chili powder

Non-stick spray


Instructions: (Lazy tip-If you don’t want to make your own salsa you can buy a mango salsa and it is just as good as this.  Just follow the instructions for the shrimp and you’ll be all set.)

  1. If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a paper towel or clean cloth and pat dry. Transfer to a medium bowl. If using fresh shrimp, place them directly into a medium bowl.
  2. Wash and dry produce. 2 mangos, 2 avocados, 2 jalapenos, 2 limes, 1 small bunch cilantro.
  3. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half of the cilantro to the shrimp and transfer the rest to a medium bowl (for the salsa).
  4. Spray a little non-stick spray on the shrimps and season with 4 tsp chili powder; toss to combine. Set aside while you prepare the salsa.
  5. Peel the mangoes and discard the peels; slice the flesh away from the pit, starting with the flat sides. Small dice the mangoes and add to the cilantro.
  6. Halve and pit the avocados; scoop out the flesh from the skin. Small dice the avocados and add to the bowl.
  7. Halve the jalapeños lengthwise; remove and discard the seeds and white membranes. Finely dice the peppers and add to the bowl.
  8. Preheat a grill pan or regular skillet over medium heat.
  9. Peel and small dice the onion; add to the bowl.
  10. Juice the limes and pour over the salsa. Toss the salsa until well combined.
  11. Once the grill pan / skillet is hot, add the shrimp; cook until they are opaque, 1 to 2 minutes per side. Once done, transfer to a plate and set aside to cool.
  12. Wrap the tortillas in a damp paper towel or cloth and microwave until they are heated through, 30 seconds to 1 minute.
  13. Once the shrimp have cooled slightly, peel and discard the tails.
  14. To serve, place 3 to 4 shrimp into each tortilla and spoon the mango-avocado salsa over top. Enjoy!
Categories: WOD