These Raspberry Jalapeno Shrimp Tacos are quick, easy, and absolutely delicious. There is a hint of sweet followed by a little heat. Best of all, they're easy on the waistline.
Prep Time 30mins
Cook Time 10mins
Total Time 40mins
Author Hostess At Heart
Marinade (Makes more than what's needed for this recipe)
2jalapeno peppers1 tablespoons seeded and minced
1/4cupraspberry preserves or jam
Juice and zest of 1 orange
Juice and zest of 1 lemon
Juice and zest of 1 lime
4 to 6wooden skewers if grilling
24large shrimppeeled and deveined
2Roma tomatoesseeded and diced
1jalapenoseeded and minced
Juice of 1/2 lime
Salt to taste
Shredded cheeseMexican or cheddar
8 totortilla shells
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.