Photo by Sonia Mendez Garcia

Fish and Shrimp Tacos with Jicama Pineapple Salsa

Cuisine: Mexican
Servings: 4 servings

Sad to see summer go, but as long as the weather holds out, I will grill when I can. There will be plenty of time to cook inside this winter. This recipe comes together fairly quick and is good for up to 4 servings. With a few spices from your pantry you can use it both on fish and shrimp. A few minutes on the grill and you will have a lighter version of a traditional fried fish taco. I love adding jicama to my fresh salsas or slaw for an extra crispy touch. Even when lightly sauteed it will still be crisp. And with the seafood, I really love the flavors of the sweet/tart pineapple with lime and hot peppers combined. If I can’t enjoy warm weather year-round, at least I can enjoy foods and dishes that feel like summertime.


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  1. Combine all of the ingredients for the jicama pineapple salsa. Taste for salt, cover and keep chilled until ready to serve.
  2. In a small bowl, combine the dry spices listed for fish and shrimp. Transfer the shrimp and fish into two separate dishes. Season both with seasoning mixture. Drizzle with olive oil and squeeze fresh lime juice on both fish and shrimp. Cover and set aside.
  3. Preheat outdoor grill to medium/high heat. Keep the lid closed for 5 minutes until hot. Prepare two foil packets for the fish fillets and seal tightly, transfer to grill and cook for 12 to 18 minutes or until fish is flaky. Brush the grates with oil, add the shrimp and cook for 3 to 5 minutes per side making sure it is not opaque in the middle any longer. Bring the fish and shrimp in and cover with foil and keep warm in the oven at a low temperature.
  4. Preheat a large griddle pan or comal to medium heat for 3 to 5 minutes. Brush corn tortillas with oil on both sides and transfer to hot griddle when ready. As soon as the tortillas are soft enough, fold over like a taco. Continue cooking, turning when needed, until crisp on both sides. They will be soft in some spots, but crispy at the same time. Transfer to warm oven. To serve, flake the fish and chop the shrimp and transfer to serving dish. Squeeze with fresh lime juice. Divide fish and shrimp among 8 shells. Top with salsa and guacamole.
  5. The guacamole is simply avocados mixed with salsa verde and a little added cilantro.

Chef Notes

4-newfolder24 If not using the jicama right away, peel and slice it and store it in an airtight container covered with water in the refrigerator. It will stay crisp for a few days. No outdoor grill? The fish and shrimp can easily be pan seared at medium heat for a few minutes per side or under the broiler for 8 to 10 minutes. Never leave the broiler unattended. 6-newfolder22 When purchasing chile powders, look for the ingredients to make sure it’s pure chile powder. Most times it may have other spices mixed in. 8-newfolder23 Tacos for dinner are a great way to stretch your dollar. A few pieces of fish combined with 1 pound of shrimp is good for a family of four when used as a taco filling.

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