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Shrimp Tacos with Cranberry Pomegranate Salsa (GF, DF) - A Dash of Megnut

Shrimp Tacos with Cranberry Pomegranate Salsa

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Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 tacos
Calories: 207kcal


For the Cranberry Pomegranate Salsa:

  • 1 cup fresh cranberries
  • 2 tbsp granulated sugar
  • 2 tbsp water
  • 1 cup fresh pomegranate arils
  • 1/2 seeded jalapeno (diced (about 1-2 tablespoons))
  • 1/4 cup chopped cilantro
  • 1 tsp lime zest (from 1/2 lime)
  • 2 tbsp lime juice (from 1 small lime)
  • 1/2 cup small red onion (diced (about 1/2 red onion))

For the Tacos:

  • 1 lb raw shrimp (31-40 count, deveined and shelled)
  • 1 tbsp oil (avocado oil or olive oil)
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 10 corn tortillas (make sure your corn tortillas are gluten-free)
  • 2 avocados (for serving)


  • In a small sauce pan, add fresh cranberries, sugar and water and stir to combine. Heat over medium heat for about 5-7 minutes, until cranberries start bursting and water is evaporated. Set aside to cool.
  • Once cool, combine cranberries in a bowl with pomegranate arils, jalapeno, cilantro, lime juice, lime zest, and red onion. Stir to combine.
  • To cook the shrimp, preheat a skillet with one tablespoon of oil over medium heat. Add the shrimp to the skillet and sprinkle with salt and pepper. Cook for about 4-5 minutes, until shrimp are no longer pink and are cooked through.
  • Warm tortillas in the microwave or oven so they won't rip apart. Top with avocado, cooked shrimp and cranberry pomegranate salsa. Serve with additional lime juice if you wish.


Calories: 207kcal | Carbohydrates: 22g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 114mg | Sodium: 397mg | Potassium: 326mg | Fiber: 5g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 10.7mg | Calcium: 93mg | Iron: 1.6mg