Shrimp and Veggie Taquitos

This is a better version for you than the regular fried taquitos. Serve with a fresh cabbage salad.


  • lb shrimp, peeled, deveined, without tails
  • t salt
  • t black pepper
  • 2 limes, cut in half
  • 1 t lime zest
  • 1 c shredded cabbage
  • c diced red onion
  • 1 c cubed fresh pineapple
  • c shredded carrots
  • c cilantro sprigs
  • 4 corn tortillas, warmed
  • salsa to taste (use your favorite)


  1. Preheat the grill. Rinse and clean shrimp under cold water. Place in a bowl. Squeeze juice of half a lime over the shrimp and season with salt and pepper. Cover and refrigerate for an hour.
  2. In a bowl, toss the cabbage, onion, pineapple and carrots. Squeeze juice of half a lime over the mixture and add 1 teaspoon lime zest. Set aside.
  3. Transfer shrimp to the grill and cook about 3 minutes on each side.
  4. Warm tortillas for about 30 seconds per side on grill or comal. Wrap them in a towel or foil to keep them warm.
  5. Top each tortilla with grilled shrimp and roll into taquitos.
  6. Transfer to a serving plate and serve with the vegetable mixture and cilantro sprigs. Squeeze more lime juice and top with your favorite salsa!
  7. Note: For easy grilling, use metal or wooden skewers for shrimp.
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