Shrimp Street Tacos Recipe – By Joe Scrizzi

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I have been thinking about the beach as of late with some of the warmer days that we have had recently.

Savoring fresh seafood from various places and seeing what I had on hand, I put together a very tasty version of shrimp tacos.

First time I tried them was a few years ago in Maryland, granted I love Fish Taco’s, however there’s a difference in taste and toppings.

I was hooked! I put together this few nights ago, hope you will try it out…..cause I will be making them again this weekend!

Shrimp Street Tacos w/ Citrus Radish Slaw, Pineapple Salsa & Lime Crema


Shrimp Marinade

½# large raw shrimp, shelled, deveined, rinsed, patted dry

Juice from 1 orange, separated (use half for slaw)

2 – 3 T. fajita seasoning (use more per your palate of spice)

Mix these 3 ingredients together in a non-reactive bowl, cover and refrigerate until ready to cook.


Citrus Slaw

2 C. shredded cabbage mixture, lightly packed

4 red globe radishes, shredded

Fresh orange juice, to taste

Red wine vinegar, to taste


Mix these 4 ingredients together in a non-reactive bowl, set aside.


Pineapple Salsa

4 slices fresh pineapple, chopped (reserve juice)

2 jalapeno peppers, seeds & membrane removed, finely minced

¼ C red onion, finely minced

2 T. cilantro or parsley, chopped fine

½ lime, squeezed

Mix these 5 ingredients together in a non-reactive bowl, refrigerate until ready to use.


Lime Crema

½ C. sour cream

Juice of 1 lime

Mix in glass bowl to taste and for a thinner drizzle consistency

Chopped scallions, garnish, optional

Once everything is prepped, start toasting your tortillas (4).

I used 5” King Hawaiian brand (first I saw),

Add a little olive oil to a sauté pan, warm and swirl.

Place a tortilla in pan and let it crisp a bit, then flip, set aside and toast remaining.

Add a little more olive oil and cook shrimp until pink.

Assemble each tortilla with 3 or 4 cooked shrimp, slaw, salsa and lime crema.

Plate & Enjoy!

Chefs Notes:

There was plenty of prep for this recipe, however once prepped, it will last for a few days for another meal.

All you have to do is marinate more shrimp and sauté and assemble.

Several items can be purchased pre-made, however fresh ingredients I feel packs a tastier punch.

Bottled juices can be used vs juicing fruit.

I opted with a pre-made fajita seasoning packet, had it on hand.

If you have spice on hand, definitely experiment and give it a try.

When using any type of acid in food prep, always use a non-reactive bowl.

Acids (vinegars, fruit juices) can leach a plastic or metal taste into foods.

Use glass or ceramic/stone/clay.

For more fresh recipes and articles by Joe Scrizzi click here…