Grilled Shrimp Tacos with Fruit Salsa, Bean and Avocado Schmear

Minimal cooking gets you out of the kitchen to enjoy these light and refreshing summer tacos. Here's how to make tasty but healthy grilled shrimp tacos.

Ingredients

• 1 lb. medium shrimp, peeled and deveined
• ½ cup shredded white cheddar cheese
• Corn tortillas
• Marinade
• Jalapeno jelly
• 3 limes
• ½ cup white wine
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 2 tbsp. olive oil

Schmear

• 1 can cannellini beans, rinsed and drained
• 1 ripe avocado
• 1 tbsp. fresh mint leaves
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. olive oil
• 1 tsp. lime juice

Salsa

• ½ ripe peach cut into ½-inch dice
• ½ yellow bell pepper cut into ½-inch dice
• 1 cup seedless watermelon cut into ½-inch dice
• 6 medium strawberries, diced
• 1 tbsp. fresh mint leaves, finely chopped

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Directions

Marinate the peeled shrimp. Add ¼ cup of the jalapeno jelly to a zip top bag along with the rest of the marinade ingredients. Mix together. Add the shrimp and let them marinade for at least 30 minutes up to several hours, turning the bag every so often.

Add all ingredients for the salsa to a bowl. Squeeze the juice of one lime over the mixture and gently stir. Put the salsa in a strainer over a bowl and allow it to drain so salsa isn’t too wet. Set aside.

Into a food processor, add ½ the cannellini beans, ½ the avocado, and the rest of the schmear ingredients. Pulse until you get a smooth paste. Sample and adjust the ingredients to get the taste and texture you like. Set aside.

Preheat your grill to medium-high heat. Transfer the shrimp from the marinade to skewers. Put the skewers on the grill for 4 to 5 minutes or until the shrimp are pink and opaque. Turn once.

Shred the white cheddar. Heat tortillas in a damp towel in the microwave, or make them to order, heating one at a time in a small skillet with cooking spray over high heat. 

Assemble the tacos, first spreading the schmear on the tortilla. Add some of the jalapeno jelly if you’re feeling adventurous. Add tdhe fruit salsa, grilled shrimp, and top your tacos with white cheddar.

Serves 6 (two tacos each)

Each serving (two tacos) contains approximately:

• 290 calories
• 9 g fat
• 170 mg cholesterol
• 853 mg sodium
• 31 g carbohydrate (including 5 g sugars)
• 23 g protein (47 percent DV)
• 66 percent DV of vitamin C

The percent daily values (DV) are based on a 2,000-calorie diet. Your values may change depending on your calorie needs.

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