Grilled Shrimp Tacos with Lime Smashed Avocado & Jicama Pineapple Salsa

These lively tacos meld flavors of the Caribbean and South Seas for a fresh interpretation of seafood tacos.

With the addition of shaved coconut, this taco is reminiscent of coconut shrimp. A real burst of sunshine! Serve these with rice, beans and citrusy margaritas.

Grilled Shrimp Tacos with Lime Smashed Avocado & Jicama Pineapple Salsa
Serves 4 (two tacos per person)

  • 2 ripe Hass avocados, skin and pit removed
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice
  • Store-bought Habanero salsa, to taste
  • 1 pound 16-20 ct. (large) shrimp, peeled and deveined
  • 3/4 teaspoon chile powder
  • 2 tablespoon vegetable oil
  • 1/2 cup shaved fresh coconut* (optional)
  • Jicama-Pineapple Salsa (recipe follows)
  • 8 six-inch 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
  • 3/4 cup finely diced peeled jicama
  • 1 cup finely diced fresh pineapple
  • 1/4 cup chopped cilantro leaves
  • Salt to taste (about 2 pinches)


1. 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. Courtesy of the Kendall College School of Culinary Arts