These easy shrimp tacos are inspired by the seafood tacos in Baja California.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2020

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; protein 29g 58% DV; carbohydrates 34g 11% DV; dietary fiber 4g 16% DV; sugars 5g; fat 16g 25% DV; saturated fat 3g 15% DV; cholesterol 183mg 61% DV; potassium 647mg 18% DV; sodium 766mg 31% DV.