Shrimp Tacos with Tomato-Raspberry Salsa

You know how much McKenzie and I love, love, love fish tacos.  When we travel to coastal destinations, we’re always seeking the best taco truck or restaurant to get our fish taco fix.  And when we get a glorious sunny day at home, we’re thinking about making fish tacos to eat on the deck.

Last week, I switched up my favorite halibut taco recipe for shrimp tacos topped with a spicy fresh tomato and raspberry salsa.  The raspberries add the same sweetness and tangy pop as pineapple does to tacos al pastor.  The combination of the in-season tomatoes with the sweet-tart raspberries, creamy avocado and spicy jalapeno is really good.    

This recipe is so easy to make—it’s ready in minutes, so it’s perfect for a weeknight meal.  To serve, let everyone make their own tacos by setting out plates of warmed tortillas, shrimp, and the tomato-raspberry salsa.  I like to serve this with a tangy cabbage slaw and roasted sweet potato fries.  We hope you invite some friends over, make a pitcher of margaritas and enjoy a casual dinner on your deck. 

Shrimp Tacos with Tomato-Raspberry Salsa

Serves 6

1 shallot, thinly sliced

Zest and juice of one lemon

¼ teaspoon sea salt

1 pint cherry tomatoes, tomatoes sliced in half

½ cup frozen raspberries, thawed

1 avocado, diced

1 jalapeno, diced (seeded, if desired)

2 – 3 tablespoons cilantro leaves

12 corn tortillas

¼ teaspoon cumin seed, toasted and ground

¼ teaspoon coriander seed, toasted and ground

¼ teaspoon paprika (sweet or hot, your choice)

¼ teaspoon sea salt

24 large shrimp, peeled and de-veined

1 teaspoon extra virgin olive oil

First, make the Tomato-Raspberry Salsa.  Place the shallot, lemon juice and zest and salt in a bowl and let set for at least five minutes.  The lemon juice will mellow and slightly pickle the shallot.  Add the halved cherry tomatoes, thawed raspberries, avocado, jalapeno and cilantro.  Stir together and let sit while you make the shrimp tacos.

Heat a large cast iron skillet (or heavy bottomed skillet) over medium—high heat.  Place the tortillas in the skillet for a minute or so on each side, to toast and warm.  Wrap the tortillas in a clean dish towel to keep warm until serving.

In a small bowl, stir together the cumin, coriander, paprika and salt.  Sprinkle the spice mix on both sides of the shrimp.  (Extra spice mix may be stored in an airtight container for up to two weeks.)

Drizzle the shrimp with extra virgin olive oil on both sides.  Place the shrimp in the hot cast iron skillet and cook, about 1 – 2 minutes per side, or until just cooked through.  Be sure to place the shrimp in a single layer, not crowding the pan.  You may have to cook the shrimp in two or three batches, depending on the size of your skillet.  The shrimp will turn an opaque color when done.  Remove shrimp from the heat as soon as they are cooked and place in a bowl.  

Place two cooked shrimp in a corn tortilla and top with salsa.  Enjoy, preferably with someone (or several people!) you love!   

Although we do work with the National Raspberry Council, we were not compensated for this post.  

All our opinions are our own.  We really do just love raspberries!