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Image of Cilantro by Tomasz Olszewski


Serves 4-6

A fun and easy table grilling meal is shrimp (or chicken) tacos. Mini corn tortillas are perfect for the table grill, allowing everyone to cook their own tasty filling. Precooked shrimp are best - allowing you to focus on a quick marinade and getting a nice sear on the grill. Pair the tacos with your favorite salsa, creme, southwestern corn mix, and Mexican rice. 

1 lb of precooked 26/30 shrimp

2 T Olive oil

2 T fresh lime juice

1 t ground cumin

1 t chili powder

1 t garlic powder

1 t oregano

1/2 t salt

black pepper to taste
Mix together and marinate shrimp for up to 4 hours in the refrigerator.


Mini corn tortillas

Prepared salsa or homemade

Shredded cabbage or lettuce

Optional Ingredients:

Green onions 
Chopped cilantro

Creme or sour cream 

Mexican style rice

Black bean and corn mix (frozen section - thaw and heat on grill)

Sliced avocado

Lime wedges

Sliced jalapenos 

On the table you'll need some oil of choice (we use coconut or olive), shredded cheese of choice, bowls of whichever sides you choose, sauces, and seasonings. Guests all need a non-scratch grill spatula. Keep tortillas covered. Set grill temperature to 400F. Grill small portions of the vegetables and shrimp at a time using just a slight drizzle of oil (no oil is really even needed). Experiment with your favorite combinations - you can even grill the cheese and make a "shell". Tortillas should be heated on both sides and be slightly browned. Top with your favorite sauce, cabbage or lettuce, avocado, and a squeeze of lime juice. You can easily make them vegetarian by using the black bean and corn mix, seasoning and searing it on the grill and topping it with your favorite toppings. 

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