Grilled Shrimp Tacos are super easy to prepare and packed with flavor. Make a few freezer meal kits of spice and seafood, and you can enjoy these tacos at the drop of a hat.
Hungry for more? Check out our 20+ Easy Fish Recipes for more meal planning inspiration.
I was never in love with fish tacos until we moved to San Diego. One random Saturday afternoon we wandered into a little taco stand in La Jolla. A lot of La Jolla is upscale and ritzy. To be honest I often feel quite out of place. It’s very reminiscent of Beverly Hills.
This taco place was not. It was actually a 1960s tract house that had been converted into a restaurant, with the 1960s decor to match — right down to the shag carpet and the armed dining chairs on wheels. It was pretty trippy. Especially since I don’t think they were going for the retro look.
However, the food was fantastic. We ordered both grilled and fried fish tacos, and they were fantastic. The white sauce contrasting with the juicy tomato, acrid onion, and crisp fish just made it “Happiness on a Plate.”
And I don’t even like fish.
We’ve since tried our hand at making fish tacos at home. Since we’re trying to eat better, we haven’t busted out the deep fryer, but instead, have settled for grilled fish tacos instead. Hubs makes up a batch of corn tortillas while I add this spice mix to a bowl of shrimp or rub it onto shark or cod steaks. We add shredded lettuce or cabbage, diced tomato, chopped onion, Yogurt-Dill Dressing, and some avocado if we have it.
And you know what the result is? That’s right. Happiness on a plate.
Grilled Shrimp Tacos
- 1 lb medium shrimp 31-40 count, peeled and deveined
- 2 tablespoon olive oil
- 1-2 teaspoon Warm and Spicy Fish Rub
- 12 corn tortillas preferably homemade
- 2 cups shredded green cabbage
- 2 roma tomato diced
- ½ onion chopped
- ¼ cup fresh cilantro (chopped) chopped
- 1 avocado sliced
- 1 batch Yogurt-Dill Dressing
- 1 lime cut into wedges
- In a medium bowl, toss the shrimp with oil and the spice rub. Allow to marinate while you heat the grill. Cook the shrimp on the grill until pink and cooked through, about 7 to 10 minutes.
- Alternatively, you can sauté the shrimp in a skillet on the stovetop.
- Heat the tortillas on a hot griddle or wrap in foil and heat on the grill. Lay out the tortillas on a work surface.
- Divide the cooked shrimp among the tortillas. Top with cabbage, tomatoes, chopped onion, cilantro, and avocado slices. Drizzle with the yogurt dressing. Serve the tacos with lime wedges on the side.