Grilled Shrimp Tacos
We make tacos at least a couple of times every month. Shrimp is our favorite filling and what we eat the most, but we also full our shells with ground beef on occasion. Both are delicious!
- 10 taco shells
- 1 lb shrimp medium, peeled and deveined
- 2 T blackening seasoning optional if you like heat
- 1 pack Taco seasoning
- 1 avocado sliced
- 1 C lettuce chopped
- 1 C tomato chopped
- 1 red onion chopped
- 1 C salsa
- 1 C cilantro
Preheat oven to 350.
Sprinkle shrimp with seasoning.
For added heat, sprinkle with blackening seasoning as well. (If you have guests who don't like heat, consider making two batches. I like heat, but my younger daughter does not, and the Old El Paso seasoning has just the right amount of spice for her.)
Drizzle a little oil onto cast iron pan and heat on grill rack.
Add shrimp and cook until just pink and slightly firm.
While shrimp is grilling, place tacos in the oven for 5 minutes.
Place bowls of avocado, lettuce, tomato, onion, cilantro, and salsa on the table and let each person build their own taco.
Serving: 2tacos | Calories: 314kcal | Carbohydrates: 30g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 229mg | Sodium: 2129mg | Potassium: 611mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1501IU | Vitamin C: 19mg | Calcium: 188mg | Iron: 4mg