Chile Shrimp Tacos


  • 1 large grapefruit
  • 2 cloves garlic, minced, divided
  • 1 lb large shrimp, peeled, deveined and tails removed
  • 1/2 cup thinly sliced green onions, divided
  • 1 tsp chile powder
  • 1/4 tsp sea salt
  • 1 lime, zested and juiced
  • 1 avocado, peeled and pitted
  • 8 6-inch corn tortillas, warmed


  1. Zest grapefruit and set zest aside in a medium bowl.  Segment grapefruit:  With a paring knife, slice off ends and remove pith, working from the top of fruit to bottom.  In a wide shallow bowl, use a knife to make incisions along membranes toward center of fruit and cut segments free.  Cut into bite-size pieces.  Reserve juice in bowl and transfer segment pieces to bowl with zest.
  2. To bowl with juice, add half of garlic shrimp, 1/4 onions, chile powder and salt; toss to combine.  Cover and refrigerate for up to 30 minutes.
  3. Prepare guacamole:  To bowl with segments and zest, add remaining half of garlic and 1/4 cup onions.  Stir in lime zest and juice, then smash avocado into mixture with a fork or the back of a spoon to form a chunky guacamole.  Cover tightly and refrigerate until needed.  (Guacamole should be eaten within 2 hours of preparation.)
  4. Heat a large saute pan on medium-high.  Add shrimp mixture and saute, stirring frequently until shrimp are pink and cooked through, 3 to 5 minutes.  Spread guacamole over tortillas and top with shrimp, dividing evenly.

Tags: , ,


No comments yet.

Leave a Reply