Shrimp are a favorite weeknight staple, because they cook quickly, taste great, and are an excellent protein source. The spice mixture in this dish includes cumin and chipotle for big flavor as well as sugar, which helps produce a nice browned color and charred flavor in just three minutes of cooking. Sliced avocado gives the finished tacos a lovely creamy texture that takes the place of less-healthful sour cream or cheese.
3 of 8Photo: Iain Bagwell
Shrimp Tacos with Corn Salsa
Tossing the shrimp in a little honey before cooking helps to create tasty grill marks.
4 of 8Photo: Randy Mayor
Shrimp Tacos with Green Apple Salsa
Tart Granny Smith slices take the bite out of the sweet heat from the shrimp. This is easy for a weeknight meal but also unique for weekend entertaining.
Seviche traditionally “cooks” raw seafood with a long soak in citrus marinade, but our version cuts the time and effort by using precooked shrimp. The sharp lime flavor suffuses all the ingredients without overpowering the sweet tomato and creamy avocado. Try this recipe with cooked scallops, crab, or fish.
If you want to make the salsa a day ahead but don't want to fire up the grill, you can char the tomatillos over a gas cooktop burner. Use a pair of tongs to hold the tomatillo over the flame, turning the fruit occasionally to blacken its skin evenly. Use a grill basket, if you have one, to cook the shrimp instead of threading them on skewers.
7 of 8Photo: Becky Luigart-Stayner
Boil shrimp with ground red pepper, black peppercorns, and lime-wedges to add authentic Mexican flavor to these tacos. Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
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Soft Shrimp Tacos with Tropical Salsa
Put a fresh twist on traditional salsa with pineapple and mandarin oranges. The fruity flavors add a touch of sweet to the spiced shrimp.