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Shrimp Tacos With Grapefruit Salad

April 3, 2016



3 red grapefruits (2 segmented, 1 juiced)

1/2 small jicama, peeled and cut into matchsticks

1/2 small red onion, thinly sliced

1/2  cup fresh cilantro

Juice of 1 lime, plus wedges for serving

2 tablespoons extra-virgin olive oil, plus more for the grill pan

Kosher salt and freshly ground pepper

8 corn tortillas

2 tablespoons agave syrup (or 1 tablespoon honey)

1 chipotle Chile pepper in adobo sauce, chopped,

plus 2 teaspoons sauce from the can

1 teaspoon ground cumin

1 pound large shrimp, peeled and deveined


  1. Combine the grapefruit segments, jicama, red onion, cilantro,

lime juice and 1 tablespoon olive oil in a medium bowl; season

with salt and pepper and toss. Set aside.


  1. Brush a grill pan with olive oil and heat over medium-high heat.

Working in batches, grill the tortillas until toasted, 1 to 2 minutes

per side. Wrap in foil to keep warm; set aside.


  1. Meanwhile, combine the grapefruit juice, agave, chipotle and

adobo sauce and cumin in a small saucepan over medium-high heat.

Cook, stirring occasionally, until slightly thickened, 5 minutes.


  1. Toss the shrimp with the remaining 1 tablespoon olive oil and

season with salt and pepper. Brush the grill pan with more olive oil.

Grill the shrimp over medium-high heat, brushing with some of

the grapefruit sauce, until lightly charred, about 1 minute per side.

Continue to cook, flipping and brushing with the remaining sauce.

Until charred and cooked through, about 2 more minutes. Season

with salt. Divide among the tortillas. Serve with the grapefruit salad

and lime wedges.


From → Recipes, Salad, seafood

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