Shrimp Tacos

Shrimp Tacos

Recipe by Paul Arrambula


  • 1 lb. Shrimp, peeled and deveined, tails removed 
  • 2 to 4 tbsp. Cilantro-Onion Infused Olive Oil, enough to coat the shrimp
  • Jacobsen Salt Seafood Seasoning
  • American Spoon Mango Habanero Salsa 
  • 2-3 cups shredded Green Cabbage
  • ¼ Cup Red Radish, julienne
  • 8 small Tortillas (corn or flower)
  • 2 Avocados, sliced
  • Cotija cheese
  • 2 Limes cut into wedges


Prep Time:  15 minutes

Cook Time:  10 minutes

Difficulty:  Easy


1)  Dry

Pat the shrimp dry with paper towels.

2)  Toss

Toss the shrimp in a small bowl with Cilantro Onion Infused Olive Oil. 

3) Coat

Once tossed, coat the shrimp in Jacobsen Salt Seafood Seasoning.

4) Cook

Cook the shrimp over medium heat on the grill or stovetop using a large skillet.  Cook for 5-7 minutes, turning, until cooked through. Heat the the tortillas last. 

5)  Assemble

For the prettiest and easiest-to-eat assembly, go in this order:  Smashed Avocado, shredded Cabbage, and Shrimp. Finish with Cotjia cheese, Lime wedges, and top with Mango Habanero Salsa.

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