Grilled Shrimp Tacos

I love tacos. Maybe it's because I don't like being told what to do that tacos agree with me. With a taco, there are no set rules about what you can and can't use as filling. If you only have beans and cheese, have a bean taco. If you want to make a fish taco, there is no cookbook out there telling you that you can't (well, if there is, don't read it.) The point is that you can put nearly anything you want in a taco shell and call it a taco. And no one is going to tell you that you must have a crispy shell, or that it must be a corn tortilla.

I've never had a shrimp taco before, but it sounded good, so I set out to have a grilled shrimp taco and no one was going to stop me. Here's my recipe:

Grilled Shrimp and Black Bean Tacos

1 lb (31-40ct) shrimp, peeled and deveined
2 tbsp chili powder
1 ½ tbsp freshly squeezed lime juice
½ tsp olive oil
¼ tsp salt
6 Skewers, soaked for at least 30 minutes.


1 can black beans (seasoned with cumin and salt to tasted), warmed
Pico de Gallo
12 corn tortillas

Preheat your grill.
Mix the chili powder, lime, and salt to form a paste. Set aside while you prepare the shrimp skewers.
Place the shrimp on the skewers sideways so that each shrimp is pierced through the middle of its tail and the middle of the top, forming a “c” shape on the skewer.
Once all the shrimp have been skewered, brush the chili paste over the shrimp.
Grill for about 4 minutes on each side. (If using an indoor grill pan, grill for 2 minutes on each side.)
Build your taco and eat!