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Garlic and Grapefruit Shrimp Tacos

Shrimp tacos get an update with the use of grapefruit and garlic olive oil.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 67 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/2 Lb. Medium Shrimp, peeled, deveined and tail removed
  • 1/2 Tbsp. Taco seasoning
  • 1 Tbsp. Patricia and Paul Garlic infused Olive Oil
  • Kosher salt and freshly ground black pepper
  • 16 Oz. Bag of coleslaw mix
  • 8 Oz. Shredded Carrots
  • 3 Green onions, chopped
  • 1 Cup Pink grapefruit segments
  • 8 Small corn tortillas
  • 1 Small avocado, diced
  • 1/2 Small pink grapefruit, cut into small wedges
  • 2 Tbsp. Fresh flat leaf parsley, chopped



  • Slice the avocado and then cut into small dice. Sprinkle with salt and pepper and put into a small bowl until ready to assemble.
  • Make the filling for the tacos. Add the coleslaw, shredded carrots, chopped green onion and cup of pink grapefruit segments into a large bowl. Sprinkle with a large pinch of salt and several grinds of fresh ground black pepper. Toss everything until well combined. Sprinkle with the parsley and put to the side.
  • Make the dressing. Combine all the ingredients, including the grapefruit balsamic vinegar, in a small bowl and whisk until combined. Taste. If you wanted it sweeter or your grapefruit is very tart, feel free to add more honey. Add to the coleslaw mixture and toss to combine. Taste and adjust seasoning. Keep in the fridge until ready to serve.
  • In a bowl, add the shrimp, taco seasoning and drizzle the garlic olive oil over the shrimp and toss. Sprinkle with salt and pepper and toss again.
  • Spray a grill pan with cooking spray and grill the corn tortillas over a medium high heat until you have grill marks. Flip and grill the other side. About 1 1/2 – 2 minutes per side. Continue until all tortillas are grilled.
  • Heat a large skillet over medium high heat. When skillet is very hot, add the shrimp and cook for about 2 minutes on each side until cooked through. The shrimp will turn pink and start to curl. Remove from the heat.
  • Assemble the tacos. Layer two tortillas and top with a quarter of the shrimp, a tablespoon of the diced avocado and a nice heap of the coleslaw mixture making sure you get some grapefruit on every taco. This will make four tacos, two for each person. You will have a lot of extra coleslaw which is perfect on sandwiches and as a side dish with poultry and fish.
  • Squeeze the grapefruit wedges over the tacos. Enjoy!


Calories: 67kcalCarbohydrates: 18gProtein: 0.1gSodium: 240mgPotassium: 12mgFiber: 0.04gSugar: 18gVitamin C: 0.1mgCalcium: 1mgIron: 0.1mg
Keyword dinner, seafood, shellfish
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