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Shrimp Tacos

Claire Bahn


  • 2 pounds medium shrimp peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • the juice of two limes
  • ½ cup chopped cilantro
  • 1 teaspoon coarse salt
  • 1 tablespoon cumin
  • 1 tablespoon red pepper flakes
  • 1 dozen corn tortillas
  • crumbled cojita cheese
  • Guacamole


  • -Clean and devein shrimp, if needed.
  • -Toss the shrimp together with the olive oil, cumin, red pepper flakes, cilantro, lime juice and salt.
  • -Preheat your grill to medium-high heat. I like to use an indoor cast iron grill pan.
  • -Grill until cooked through, about 2 minutes a side.
  • -To serve, heat the tortillas, you can wrap them in damp paper towels and microwave for 30-60 seconds. Pile a few shrimp on top of each tortilla and serve with guacamole, and a little of the crumbled cheese.