When Summer Calls and Shrimp Tacos Answer


When it comes to building a taco, there are endless varieties of proteins, fillings and fixins. This summer, try using shrimp as an alternative to steak or chicken. It takes just two to three minutes to grill or saute shrimp, which means you can focus more on making delicious toppings like Food Network Magazine’s mango slaw. Keep reading below for more creative ideas on shrimp tacos, including Rachael Ray’s recipe, which calls for lettuce instead of taco shells.

Chipotle Shrimp Taco with Avocado Salsa Verde

Bold meets bright in Food Network Kitchen’s shrimp tacos. By mixing chipotle or chili pepper with olive oil, you’ll have a fiery and flavorful marinade for the shrimp in just minutes. Give traditional salsa a green twist by blending tomatillos with avocado, jalapeno and cilantro. Finally, layer the grilled shrimp and salsa in charred, warmed corn tortillas.

Shrimp and Tilapia Tacos

Both naturally mild in flavor, shrimp and tilapia perfectly absorb Food Network Kitchen’s flavorful marinade starring lime juice and fresh marjoram. Grill the seafood and tilapia, then serve with additional ingredients like scallions, radishes and salsas.

Shrimp Tacos with Mango Slaw

With coleslaw mix, sweet mango and fresh cilantro, Food Network Magazine’s shrimp taco recipe certainly holds true to the old chef’s adage that “you eat with your eyes first.” Top tender shrimp with this colorful mango slaw that gets a kick from a Sriricha and mayonnaise dressing. Use hard taco shells for a crunchy texture in every bite.

Sweet ‘n’ Spicy Shrimp Lettuce Tacos

Rachael uses Bibb lettuce as a creative twist on taco shells. She fills this healthy alternative with shrimp and corn that she sautes with spices, plus agave syrup for sweetness and Sriracha for heat. A beautiful avocado, scallion and cilantro topping adds a boost of fresh flavor.

Grilled Shrimp Tacos with Tropical Salsa

It’s all about the salsa in Kelsey Nixon’s shrimp tacos. She opts for authentic Mexican ingredients like jarred cactus — which has a similar taste and texture to green beans — to amplify her fresh salsa that combines pineapple, mango and avocado. Once the lime-marinated grilled shrimp is added to the salsa and layered on corn tortillas, she adds the ultimate condiment: Mexican crema.