1 year ago

Shrimp Tacos

These flavorful
shrimp tacos are the perfect dinner pick-me-up! For milder tacos, discard the
seeds and ribs from inside the peppers. If you don’t feel like firing up the
grill, you can cook the shrimp in a large skillet over medium-high heat instead.

4 servings (2 tacos per person)
Preparation time: 1 hour and 15 minutes, including
marinating time


  • 1 pound raw
    shell-on shrimp, rinsed, divided*
  • 1 lemon, quartered
  • 1 lime, quartered
  • 2 serrano
    peppers, sliced
  • ½ cup tequila
  • 1 cup guacamole,
    divided (see recipe below)
  • ½ cup Lunds
    & Byerlys Fire Roasted or Mild Roasted Corn Salsa
  • 2 cups shredded
    lettuce, divided
  • 1 bunch cilantro,
    washed, dried and chopped
  • 2 tomatoes, diced
    and divided
  • 8 ounces Cotija
    cheese, crumbled
  • 8 tortillas


  1. In medium
    bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila.
    Refrigerate for at least 30 minutes, stirring occasionally.
  2. Heat grill
    to medium-high. Meanwhile, prepare remaining ingredients and set aside.
  3. Drain shrimp
    and discard marinade.
  4. Using a grill basket or skewers, grill shrimp for about 2
    minutes per side, until opaque. Remove and let cool. Peel shrimp once it is
    cool enough to handle.
  5. Heat
    tortillas on grill for about 2 minutes per side. Remove to a plate and cover
    with a towel to keep warm.
  6. When ready
    to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish
    with remaining ingredients as desired.

Lunds & Byerlys Fresh Guacamole


  • 4 ripe Hass
  • 1-2 Bushel
    Boy Vine-Ripened Tomatoes
    , diced
  • 2 tablespoons Italia Lime Juice
  • 2 tablespoons fresh
    chopped cilantro
  • 1 jalapeño pepper, finely chopped, with seeds
  • 1 teaspoon fine- or
    medium-grind sea salt


  1. Wash and air
    dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
  2. Cut
    avocado in half, remove pit
    and scoop avocado into a medium-sized bowl.  Toss and coat with lime juice. Add salt and,
    using a fork or potato masher, mash until about half chunky and half smooth.
  3. Fold in
    remaining ingredients. Taste guacamole and adjust seasoning if necessary.

*If using cooked shrimp, modify Step 4 to heat shrimp until warm.
**Washed cilantro
can be placed in a lettuce spinner to remove excess water. If you really want a
punch of cilantro flavor, include about half of the stems when trimming and
chopping the cilantro, as they contain more flavor than the leaves.