These easy shrimp tacos are inspired by the seafood tacos in Baja California. Source: Diabetic Living Magazine, Summer 2020

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Combine tomatoes, 2 Tbsp. lime juice, cilantro, onion, jalapeño, and salt in a medium bowl; toss to combine.

  • Whisk lime zest, the remaining 3 Tbsp. lime juice, tahini, honey, and garlic in a small bowl.

  • Combine oil, cumin, coriander, and pepper in a large bowl. Add shrimp and toss to coat. Spread the shrimp on a large rimmed baking sheet. Broil, flipping once, until the shrimp are pink and just cooked through, 4 to 6 minutes.

  • To assemble: Place 2 to 3 shrimp on each tortilla. Top each with about 3 Tbsp. salsa, 2 tsp. tahini sauce, and 2 Tbsp. radishes.


To make ahead: Prepare salsa (Step 1) and sauce (Step 2) and refrigerate separately for up to 1 day.

Tip: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound.

Nutrition Facts

398 calories; 16 g total fat; 3 g saturated fat; 183 mg cholesterol; 766 mg sodium. 647 mg potassium; 34 g carbohydrates; 4 g fiber; 5 g sugar; 29 g protein;