Chili-Lime Shrimp Tacos w/ Fiery Grapefruit Salsa
If tart, tangy food is your weakness, then these tacos are for you.
Bright, light, and utterly spring — YAY! finally — there’s nothing not to love about this deliciously fresh dish.
The joy of tacos needs no introduction, but this fiery grapefruit salsa does. Because if you’re one of those people who has always been irked by grapefruit’s bitterness, join the club! Just a few short weeks ago, I too thought grapefruit totally sucked. But with a little sugar, a pinch of tomato, and a whooole lot of jalapeño, grapefruit’s tartness turns into something amazing. The bitterness is still there, sure. But rather than overpower the other flavors, it counteracts them. So instead of being too spicy, sweet, or tangy, the grapefruit delivers a perfectly balanced salsa that you’re going to want to smother on EVERYTHING.
The color alone should convince you.
Like any good taco recipe this one comes together fast, so it works whenever you need it. You start by marinating shrimp in a quick marinade of olive oil, lime juice, and garlic to bolden the fish with savory, tangy flavor. While the shrimp marinates you prepare the salsa, which is an equally simple combination of grapefruit, tomato, jalapeño, sugar, and salt. It’s important to remember that the sugar + salt will cause the grapefruit to render juices (quickly!), so the salsa will get a bit watery. But alas, that’s good. Because those yummy tart juices are going to bounce off the spicy-tangy shrimp like a damn SPRINGBOARD.
You might do a backflip just from tasting it.
Once the salsa is prepped you sear the shrimp in a skillet — about 2 mins on either side — then toss them in a thick coating of chili powder. And once that’s done, time to eat! Slop those shrimp over tortillas, pile on the salsa, and sprinkle with a touch of cotija.
It’s easy, it’s fast, and crazy delicious.
Chili-Lime Shrimp Tacos w/ Fiery Grapefruit Pico
- 1 tbsp extra virgin olive oil
- 1 lime, juiced
- 1 tsp crushed or minced garlic
- 1 lb jumbo shrimp, tails removed
- 2 tsps chili powder
- 6 – 8 corn tortillas
- 4 ounces cotija cheese
- 1 grapefruit, chopped
- 1 beefsteak tomato, diced
- 2 – 3 jalapeños, diced
- a few generous pinches of sugar
- a pinch of pink himalayan sea salt
- In a mixing bowl combine the olive oil, lime juice, and garlic, whisking well. Toss the shrimp in this mixture and marinate for 10 – 15 minutes.
- Meanwhile, in another mixing bowl combine all salsa ingredients. Start with 2 jalapeños, then add another if you want further heat.
- When ready, heat a large skillet over a medium-high flame. Add the shrimp (including the marinade!) and sauté for 1-2 minutes on either side until cooked through. Once cooked, remove from heat before tossing in the chili powder until evenly coated.
- Build you tacos with shrimp, grapefruit salsa, and sprinkled cotija. Eat!