Raspberry Jalapeno Shrimp Tacos
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 30 mins
Cook Time 10 mins
Total Time 40 mins
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.