These Raspberry Jalapeno Shrimp Tacos are quick, easy, and absolutely delicious. There’s a hint of sweet followed by a little heat. Best of all, they’re easy on the waistline.
How many different taco recipes can there be? Not nearly enough I say! Raspberry Jalapeno Shrimp Tacos are delicious and will be a new regular in our home.
I love tacos. One of the reasons why is because they actually follow the food pyramid the way that I fill mine. A lot of the tortillas that you buy are full of lard (fat). I made my own Jalapeno Tortillas, that use canola oil, but you could buy some. Or better yet, get the kids involved and let them help you make them![Tweet “Raspberry Jalapeno Shrimp Tacos are delicious and easy on the waistline. #healthyfood #seafood “]
I marinated my shrimp. I think that makes a huge difference with some proteins and even veggies! More on that in a future post.
Don’t have time to make them now? Pin it for later!
Raspberry Jalapeno Shrimp Tacos
Marinade (Makes more than what's needed for this recipe)
- 2 jalapeno peppers 1 tablespoons seeded and minced
- 1/4 cup raspberry preserves or jam
- Juice and zest of 1 orange
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 1/2 cup canola oil
- 1 clove garlic minced
- 1 teaspoon salt
- 4 to 6 wooden skewers if grilling
- 24 large shrimp peeled and deveined
- Fresh spinach
- 2 Roma tomatoes seeded and diced
- 1 jalapeno seeded and minced
- 2 tbsp diced onion
- Juice of 1/2 lime
- Salt to taste
- 1/4 cup fresh cilantro
- Shredded cheese Mexican or cheddar
- 8 to tortilla shells
- Avocado optional garnish
- 1/2 cup greek yogurt
- 1 teaspoon lime juice
- Mix marinade ingredients together. In a separate bowl or zip-close bag, pour enough marinade to just cover cleaned shrimp. Refrigerate and allow shrimp to marinate for at least 30 minutes. Store remaining marinade covered in the refrigerator.
- While shrimp marinates, soak wooden skewers if grilling.
- In a small bowl, make pico by combining diced tomato, onion, jalapeno, lime juice, and fresh cilantro and salt. Set aside.
- In a small container, combine Greek yogurt and lime juice. Refrigerate.
- Once shrimp have marinated, thread onto skewers and grill. Place on pre-heated grill and cook 3 to 4 minutes on each side. Shrimp can also be sauteed in a skillet or baked.
- Assemble tacos by adding spinach, shrimp, pico, cheese, and sauce. We also like additional cilantro and fresh avocado on our tacos.
Here are a couple of my favorite Mexican-inspired recipes that I think you’ll love!