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Grilled Fish Tacos

Prep Time:30 Minutes
Cook Time:5 Minutes

Nutritional Information

Rock shrimp are the perfect size for a taco appetizer!


  • 1 pound rock shrimp
  • basic brine, see recipe
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon honey
  • 1 lime, juiced
  • extra-virgin olive oil, as needed
  • 1/2 cup greek yogurt
  • 2 teaspoons adobo sauce (from a can of Chipotle peppers)
  • 1 teaspoon lime zest
  • kosher salt
  • Black pepper
  • 3/4 cups finely sliced red cabbage
  • 1 tablespoon red wine vinegar
  • 8 corn tortillias, warmed
  • 1 avocado, halved and grilled
  • 1/4 cup Cilantro leaves
  • Lime wedges, for serving
  • mexican crema, as desired


  • 1. Brine the shrimp for no longer than 20 minutes. Remove from brine and pat dry.
  • 2. Place shrimp in a shallow glass baking dish. In a small bowl, whisk together Old Bay, cumin, chili powder, honey and lime juice. Pour mixture over shrimp, turning to coat, and let marinate 10 minutes.
  • 3. In a small bowl, whisk together Greek yogurt, adobo sauce, lime zest, and more lime juice (if desired). Season with salt and pepper. Preheat the Egg to 400º using direct heat and a grilling basket or cast iron dutch oven. Season shrimp with salt and pepper. Grill the shrimp until just cooked, about 5 minutes.
  • 4. In a medium bowl, toss cabbage, vinegar, and a drizzle of olive oil. Season with salt.
  • 5. Serve shrimp in corn tortillas, layered with avocado, marinated red cabbage, and a drizzle of adobo crema. Sprinkle with cilantro and serve with lime.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828