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Inside Kendall

From the Kitchens at Kendall College: Grilled Shrimp Tacos

shrimp-taco_lrgGrilled Shrimp Tacos with Lime-Smashed Avocado & Jicama-Pineapple Salsa

Yield: 8 tacos

These lively tacos meld flavors of the Caribbean and South Seas for a fresh summer interpretation of seafood tacos. With the addition of shaved coconut, this taco is reminiscent of coconut shrimp. Courtesy of the Kendall College School of Culinary Arts.


  • 2 ripe Hass avocados, skin and pit removed
  • ¼ t. salt
  • 2 T. lime juice
  • Habanero salsa (store bought) to taste
  • 16 16-20 ct. (large) shrimp, peeled and deveined
  • ¾ t. chile powder
  • 2 T. vegetable oil
  • ½ c. shaved coconut* (optional)
  • Jicama-Pineapple Salsa (recipe follows)
  • 8, 6” corn or flour tortillas


  1. In a bowl, lightly smash the avocado. (The avocado should be chunky.) Mix with salt, lime juice and habanero salsa to taste. Set aside.
  2. Season the shrimp with chile powder and rub with oil. Using an outdoor grill or a grill pan over a kitchen stove, char the shrimp over high heat just until cooked through.
  3. If using a gas stove, heat the tortillas over a burner over low flame until hot and charred, flipping once to char both sides. (You may also use an outdoor grill.) If using an electric stove, heat the tortillas in a dry (not nonstick) frying pan or griddle, flipping once.
  4. Coat the center of each tortilla with some smashed avocado. For each taco, place 4 shrimp atop the avocado, then top with jicama-pineapple salsa, then coconut (if desired). Fold the tortillas and serve.

*To shave coconut, break a fresh coconut in half using a hammer. Discard the liquid in the center of the coconut. Pry pieces of the coconut flesh from the shell using a butter knife, and peel these chunks with a vegetable peeler.

Jicama-Pineapple Salsa

  • 2 green onions, white and green parts, chopped
  • ¾ c. finely diced peeled jicama
  • 1 c. finely diced fresh pineapple
  • ¼ c. chopped cilantro leaves
  • Salt to taste (about 2 pinches)


Combine all ingredients, cover and refrigerate until needed. (This salsa can be made up to a day in advance.) Serve chilled or at room temperature.

Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Kendall College School of Culinary Arts and Laureate Universities International Center of Excellence in Culinary Arts.

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