My garlic and grapefruit shrimp tacos are a unique and delicious pairing of sweet, tart, crunchy and garlicky flavors. This might become your favorite way of preparing your tacos. The specialty olive oil and balsamic vinegar definitely perk up these dishes but feel free to use regular olive oil and white balsamic vinegar. I’d just add smashed and minced garlic to the olive oil and extra grapefruit juice to the dressing.
Start by adding all your ingredients for the slaw topping to a large bowl. The coleslaw mix, shredded carrots, chopped green onion and the cup of pink grapefruit segments all get added. Sprinkle with a large pinch of salt and lots of freshly ground black pepper. Toss everything.
Now you’ll make the dressing. Mix the juice, balsamic, honey and some salt and pepper in a small bowl and whisk until combined. Taste your dressing. If you want it a little sweeter, add more honey. Top the mix coleslaw and grapefruit with the dressing and toss to coat. Add the parsley and your taco topping is ready to go.
I also dice up a small avocado and sprinkle it with salt and pepper. Have that in a bowl ready to go.
To prep your shrimp, put them in a bowl and toss them with the garlic olive oil, salt, pepper and some taco seasoning. Simply saute them in a hot skillet for two minutes until cooked through. While they are cooking, heat your tortillas on a grill pan for a minute on each side. You are now ready to assemble the tacos.
Layer two grilled tortilla on top of each other to support the filling. Top with some of the shrimp, some diced avocado and then a nice helping of the filling. Fold up and enjoy!
If you like shrimp and/or tacos, check out some of my other favorite recipes.
Garlic and Grapefruit Shrimp Tacos
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Dressing
- 1/3 Cup Pink grapefruit juice
- 1/4 Cup Patricia and Paul White Grapefruit Balsamic Vinegar
- 3+ Tbsp. Honey
- 1/4 Tsp. Kosher salt
- 10 Grinds fresh black pepper
Instructions
- 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!
