Shrimp Tacos with Raspberry Cilantro Salsa

Sweet raspberry salsa and savory shrimp pair perfectly in this refreshing taco.

Salsa Ingredients

  • 3 (6 ounce) packages raspberries
  • 1/2 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 2 Tbsp jalapeno, minced
  • 4 1/2 tsp fresh lime juice
  • 1/2 tsp salt
  • 1 tsp garlic, finely minced
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1 tsp sugar

Shrimp Ingredients

  • 1/2 pound shrimp, raw, peeled and devined
  • 1 Tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • to taste salt
  • 1 garlic clove, minced
  • 1 tsp lime juice
Shrimp Tacos with Raspberry Cilantro Salsa
Total Time: 5 minutes

Nutrition

Servings: 4 servings

Nutrition information per serving: 134 calories; 1.6 g fat; 0.1 g saturated fat; 0 mg cholesterol; 294.3 mg sodium; 31 g carbohydrate; 15.6 g fiber; 12.1 g sugar; 3.1 g protein

Directions

Salsa:

Combine raspberries, onions, cilantro, jalapeno, lime juice, salt, garlic, cumin and black pepper in a large bowl. Gently mash raspberries with a fork to release berry juices, leaving large pieces of raspberry in the salsa. Add sugar to taste.

Chill for at least 1 hour. 

Shrimp:

Preheat grill to medium high heat.

Combine all ingredients in a zip-top bag and refrigerate for 15 minutes.

Thread shrimp on skewers and grill 2-3 minutes per side, or until the shrimp is opaque.