Grilled Chili Shrimp Tacos

Prep: 5 minutes | Cook: 10 minutes | Serves: 2-4


24 large shrimp (thawed, peeled & tails removed)

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons lemon juice

6 flour tortillas

1 small tomato, diced

1/2 medium onion, diced

1 cup shredded cheddar cheese

1 cup seasoned rice*

1 14.5 ounce can refried beans, warmed

1/4 cup sour cream


Wrap the tortillas in aluminum foil and place in oven at 325 degrees to warm while you make the rest of the meal.

Warm a grill pan with olive oil (or a large skillet) over medium-high heat for 2 to 3 minutes. Meanwhile, sprinkle one side of the shrimp with chili powder, salt and pepper. Place the shrimp seasoned-side down in the grill pan and cook for 2 minutes. Sprinkle with salt and pepper, squirt with lemon juice, and then flip. Cook for an additional 2 minutes.

Build the tacos with shrimp, beans, rice, cheese, tomato, onion and sour cream. Serve hot!

Makes 6 soft tacos.

*Seasoned rice in our house includes parsley or cilantro, garlic salt, pepper - add while fluffing the rice after it's cooked.


Liza Hawkins | (a)Musing Foodie | March 2011