It’s about time the classic taco got a flavor upgrade. Fresh, sweet shrimp and scallops are grilled and then served with a spicy, crunchy slaw, subtly sweet mango salsa and freshly grilled corn tortillas for easy DIY assembly of shrimp and scallop fish tacos.

Prep and Cooking Time Long
Recipe Difficulty Hard


  • 8 wooden skewers, soaked in water for 15 minutes
  • 24 large uncooked shrimp (peel and de-vein, leaving the tails on)
  • 16 large sea scallops
  • 8 corn tortillas, grilled until heated
  • Torn cilantro leaves
  • Sliced avocado, optional
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 2 sliced green onions
  • 1 small jalapeno chile, seeded and minced
  • 2 tbsp. mayonnaise
  • 1 tbsp. lime juice
  • 1 clove garlic, minced
  • Sugar to taste
  • Salt and pepper
  • 1 cup diced ripe mango
  • ½ cup diced cucumber
  • 1 small jalapeno chile, seeded and minced
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1 ½ tsp. brown sugar
  • 2 tbsp. lime juice
  • Salt and pepper


  1. On wooden skewers, alternately thread shrimp and scallops. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque.
  2. Combine slaw ingredients in a medium bowl. In a separate bowl combine dressing ingredients. Pour over slaw and combine. To make salsa toss all in ingredients together and season to taste.
  3. To make tacos serve the skewers on a platter with the grilled tortillas, slaw, mango salsa, cilantro and avocado on the side.

    Makes: 4 servings.

Did you know?

To make sure your shrimps and scallops stay juicy throughout the grilling process, first thoroughly patting your seafood dry. Then, just before grilling, generously brush them with olive oil. The oil will help seal in moisture, while also improving browning.

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Grilled Shrimp and Scallop Tacos
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