Grilled herb shrimp tacos with chipotle crema

By Shahir Massoud
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  • 454 grams, peeled and deveined shrimp
  • 1/4 bunch parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup pineapple, chopped
  • Salt to taste
  • 1.5 cup sour cream
  • 1 tablespoon adobo (from a chipotle can)
  • Salt to taste
  • 2 avocados, sliced
  • 8 tortillas
  • 1/2 head red cabbage, shredded
  • 1/2 onion, sliced
  • 1/2 red pepper, sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon olive oil
  • Salt to taste
  • Lime for garnish


  1. Mix the sour cream, adobe and salt. Set aside
  2. Mix all of the ingredients for the slaw, set aside.
  3. Toss the shrimp, parsley, garlic, and pineapple with some olive oil. Heat grill pan to medium high. Add the shrimp and grill for one to two minutes per side. Place in tortillas with sour cream, slaw, avocado, and squeeze of lime. 


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