Shrimp Tacos with Avocado and Grapefruit

May 03, 2016

Shrimp Tacos with Avocado and Grapefruit

Serves 4 to 6


  • 1 cup Organico Bello Salsa 
  • 1/2 lb. to 1 lb. medium-sized shrimp (enough for 6 to 8 shrimp per person)
  • 8 to 12 corn tortillas
  • 1 small red onion, sliced in thin rings
  • 1 medium sized grapefruit, peeled a sliced in cubes
  • 1 small bunch of cilantro
  • 1 large avocado, peeled a cubed
  • 3 tsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. garlic
  • 1/2 tsp. pepper
  • 1/2 tsp. cumin
  • Pinch red pepper flakes


In a medium saute pan, heat oil. Add shrimp and season with salt, garlic, pepper, cumin, and red pepper flakes. Saute shrimp, stirring occasionally, for about 5 minutes, just until they are hot. Heat tortillas on a separate, small frying pan (about 1 minute per side).

Place two tortillas per plate and top each one with 3 to 4 sauteed shrimp. Distribute remaining ingredients among tacos, finishing with Organico Bello Salsa. Serve with white rice and other toppings as desired. 

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