Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

30 mins
30 mins


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

2 tacos (5-6 shrimp + 6 Tbsp. salsa + 4 tsp. sauce + 1/4 cup radishes)
398 calories; protein 29g; carbohydrates 34g; dietary fiber 4g; sugars 5g; fat 16g; saturated fat 3g; cholesterol 183mg; potassium 647mg; sodium 766mg.