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Nutrition Facts
Serving Size 247 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 130
% Daily Value*
Total Fat 61 g 94%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 95 mg 31%
Sodium 430 mg 18%
Total Carbohydrate 33 g 11%
Dietary Fiber 4 g 14%
Sugars 5 g
Protein 16 g
Vitamin A 0% Iron 0%
Vitamin C 6% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Shrimp Tacos
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

8 Oz H-E-B Fresher Lasting Avocado Chunks, thinly sliced
1 lime, juiced
16 Oz Gulf shrimp, peeled, and deveined
1 Tsp H-E-B Olive Oil
1 Tsp Texas Original Fajita Seasoning
12 H-E-B Yellow Corn Tortillas
12 Oz H-E-B Mango Pico de Gallo
1/2 cup(s) H-E-B Texas Twists Serrano Ranch Dressing
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Coat avocado slices with lime juice in a small bowl and set aside.
Coat shrimp with olive oil and fajita seasoning in a small bowl.
Spray a vegetable grilling basket with nonstick cooking spray. Set aside.
Prepare gas or charcoal grill so that fire is hot (375°F).
Arrange shrimp in grilling basket and cook on each side for 2 minutes. Remove from grill and keep warm.
Wrap tortillas in a damp paper towel and heat in microwave on high power for 1 minute or until soft.
Place 3-4 grilled shrimp in each tortilla and top with 2 tablespoons of pico de gallo.
Add a slice of avocado and a teaspoon of dressing to each taco.
Wrap each taco in a small sheet of foil and serve hot.



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