grilled shrimp tacos

Happy Belated Mother’s Day!

I have so many wonderful moms in my life, but I especially love the one who physically gave birth to me. I’m glad I was able to spend the day with her. Or, most of the day. Mother’s Day is the only time of the year where women are allowed to tee off early at the golf course, so she was there for most of the morning. How does prejudice like this still exist?!

Sorry, that’s another blog post. #feminist

I dragged Kevin to Wegmans with me yesterday morning to buy dinner ingredients, promising him I would buy him a doughnut. The kid still wolfed down a bagel before we left. He’s still trying to hit 3 digits on the scale before Kelly’s wedding. I also peer pressured him into trying my iced coffee, which made him gag excessively. You would think I forced down a shot of Fireball. He’ll learn to love both someday, I’m sure.

I wanted to make a healthy dinner for Mother’s Day because I know everyone is trying to be on their best behavior with the summer coming and the WEDDING which is 4 months from tomorrow!! Morgan is a pescetarian, so that narrowed down my menu a little bit. This was actually quite helpful as sometimes I get overwhelmed with 7 jillion ideas at the grocery store and want to buy all the things.

These tacos were really quick and simple to prepare, especially when you have an at-home grill master (my dad).


Grilled Shrimp Tacos (makes about 6 tacos)

1 lb uncooked shrimp, peeled and de-veined (I bought the 38 count size)

small/medium flour tortillas

for the marinade

1/4 cup olive oil

2 tbs lime juice

2-3 cloves garlic, minced

2 tsp chili powder

for the slaw

1 bag broccoli slaw (or any slaw mix you like)

1/4 cup red onion, finely chopped

1 clove garlic, minced

1 tbs jalapeno, ribs and seeds removed, finely chopped

1 tbs lime juice

2 tbs mayonnaise

2 tbs plain Greek yogurt

salt and pepper to taste

Toss the shrimp in the marinade in a zip lock bag or Tupperware. I let mine marinate for about 4 hours- I would do it for at least 1-2 hours before hand.

Mix up the slaw. Again, I did this a few hours in advance but it can probably be prepped right before serving.


Grill the shrimp for 3-4 minutes or until pink.



I like to heat the tortillas briefly in a skillet, but this is a high maintenance move and not mandatory.

I also made some rice pilaf to go with these that some family members added to their taco. I ate it on the side, but I like the idea of including it.



Make these for summer! Oh and if you’re  a slaw hater (don’t tell me) but make them with this corn salsa instead. Do it.

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