Caribbean Shrimp Tacos

Caribbean shrimp tacos. I admittedly don’t post many seafood recipes. It’s not that I don’t like seafood! It’s just a lot of times I get sticker shock when at a grocery store. However I’m trying to be better about it and today all about Caribbean shrimp tacos because it’s Taco Tuesday of course! Oh and it’s also the day before the 4th of July. I know it’s a huge grill day but if it’s raining, your stuck inside so this is the perfect quick dish that doesn’t require the grill.

Like most taco recipes I make these days, they were inspired by Half Baked Harvest. What makes these so great is you make the salsa and shrimp on the same baking sheet. While your roasting the shrimp, you’re actually roasting most of the ingredients for the salsa verde.

And if you’re thinking of skipping out on the salsa verde, think again. It’s really what makes the dish. So if you’re looking for the perfect summer taco, this might just hit the mark. Enjoy! PS if you’re looking for some other taco recipes, try these sweet potato tacos or crispy chicken tacos.

Print Recipe

5 from 1 vote

Caribbean Shrimp Tacos

These one sheet shrimp tacos are packed with flavor and can be ready in 20 minutes.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican

Keyword: Caribbean Shrimp Tacos, Shrimp Tacos

Servings: 12 tacos

Calories: 161kcal

Author: Ryan Beck

Ingredients

Caribbean Shrimp Tacos

• 1 1/2 lbs shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp all-spice
• 1 tsp kosher salt
• 1/2 tsp ground ginger
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cinnamon
• corn tortillas
• avocado, broccoli coleslaw or cabbage for serving

Roasted Poblano Pineapple Salsa Verde

• 4 tomatillos, husked and cut in half
• 1 poblano pepper. , seeds removed and cut in half
• 2 garlic cloves, skin on
• juice of 1 lime
• juice of 1/2 orange
• 1/4 cup cilantro, chopped
• 1/2 cup pineapple, diced
• 1/4 cup mango, diced

Instructions

• Preheat oven to 425F. In a plastic bag, toss together shrimp, olive oil, chili powder, cumin,, all-spice, kosher salt, ginger, thyme, black pepper and cinnamon. Rub together to make sure shrimp is well coated.
• Arrange shrimp in a single layer on one side of a baking sheet. On the other side, add the tomatillos, poblano pepper and garlic cloves. Roast in oven for 10-12 minutes or until shrimp are cooked through and tomatillos are lightly charred.
• Set the shrimp aside. In a blender, add the tomatillos, poblano, garlic with skins removed, lime juice, orange juice and cilantro. Blend until smooth and add to small bowl with diced pineapple and mango.
• Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add coleslaw or lettuce, shrimp and the salsa verde. Enjoy!

Nutrition Facts

Caribbean Shrimp Tacos

Amount Per Serving (1 taco)

Calories 161 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 87mg 29%

Sodium 348mg 15%

Potassium 185mg 5%

Total Carbohydrates 16g 5%

Dietary Fiber 4g 16%

Sugars 2g

Protein 16g 32%

Vitamin A 9%

Vitamin C 30%

Calcium 9%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.