Grilled Spicy Chili Orange Shrimp Tacos with Grilled Corn, Tomato & Avocado Salsa – and Fresh Corn Chips.



Grilled Spicy Chili Orange Shrimp Tacos


Soft taco shells

1 LB Shrimp – peeled & deveined – tail on or off to your preference

3 TBS Sambal Oelek (

2 TBS Ponzu sauce (

1 Orange – zest & juice

2 tsp minced ginger

2 TBS raw sugar

Whisk all the ingredients together (except the shrimp & taco shells) then add the shrimp and marinate in the fridge for at least an hour.  Grill the shrimp about 2 minutes each side or pan fry them in a griddle or grill pan in a very small amount of oil.  Warm the tortillas over your gas burners until they begin to brown – or do it in a dry grill pan.  Assemble the tacos with the grilled shrimp & some salsa (below).


Grilled Corn, Tomato & Avocado Salsa


2 Ears fresh corn – grilled (or not) and cut off the cob

1 Large Avocado – diced

2 Large tomatoes diced or a dozen cherry tomatoes quartered

1/2 Small red onion – diced

Juice of one lime

Handful of chopped cilantro

Salt to taste

Mix all the ingredients together in a bowl.  There will probably be more salsa than you need for your tacos – or you can double the recipe & then use it with homemade chips!


Fresh Corn Chips

Vegetable oil

6″ Corn tortillas

Salt to taste

Cut as many tortillas as you like into six parts (half them once & then dived each half into three) to get a nice chip size.  Heat about an inch of oil in a frying pan & fry the chips until golden.  Drain them on paper towels or shake them with paper towels in a brown paper bag.  Add salt.  Yum!



4 thoughts on “Grilled Spicy Chili Orange Shrimp Tacos with Grilled Corn, Tomato & Avocado Salsa – and Fresh Corn Chips.

  1. Well, thanks to Miss Christine posting tantalizing photos of this dish… I was lured into making myself some shrimp tacos. Now I will admit, I strayed from the recipe slightly – but only on the salsa. The marinade portion I followed the recipe and it turned out great! Truthfully, I think the marinade is the essential part of the ‘real flavor’ of this dish. And I really liked the taste of the shrimp once they were ‘juiced’ – so to speak.

    As for the bastardization of the salsa… it started when I glanced at the photo, and just sort of assumed it was all part of the heated mix. Only later did I see it was more of a chilled salsa then mixed in. But at that point I thought, ‘Why couldn’t I heat it up as well?’ So I skipped the tomatoes (since I’m not big on those anyway), and focused more on the corn mixture. I took fresh corn, mixed it with the chopped onions and cilantro – and then heated those in a pan while the shrimp was cooking. Then toward the end when it was hot, I squeezed in half the lime onto the heated corn mixture for extra flavor. Then lightly toasted the shells (I opted for the soft corn style) and layered the corn mix in with the shrimp. It was pretty awesome I must say!

    Not only will I make this dish again, I have already made a second batch within the same week. It’s a great marinade recipe and I will definitely keep making it. So thank you to Christine for sharing the recipe and tempting me with your titillating photos… of shrimp.


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