Chicken And Shrimp Tacos

These chicken and shrimp tacos have an amazingly delicious flavor and are oh-so-easy to make!

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Why choose between chicken and shrimp when planning your taco night if you can make these chicken and shrimp tacos? There are plenty of flavors packed into this dish which takes two proteins and grills them to perfection before adding your favorite toppings.

Chicken And Shrimp Tacos Ingredients

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You’ll need:

• 1 (8.8-ounce) box of Old El Paso Stand ‘n Stuff taco dinner kit hard shells (10 count)
• 1 (6.7-ounce) package of Old El Paso flour tortilla taco boats (8 count)
• 30 large shrimp (peeled, deveined, and tails removed)
• 2 boneless skinless chicken breasts (approximately 1½ pounds), diced into 1-inch cubes
• 2 tablespoons of olive oil
• 4 tablespoons of fresh lime juice (from 2 large limes), divided in half
• 4-6 large metal skewers (outdoor grill safe)
• 16 ounces of sour cream
• One head of napa cabbage, shredded
• 10 ounces of queso fresco cheese, crumbles
• Pineapple salsa (recipe below)

PRO TIP:

I like to buy big bags of frozen raw shrimp that have already been peeled, deveined, and tails removed. These are great to have for these tacos and other quick shrimp dishes. You will want to thaw the shrimp according to the package directions prior to use in this recipe.

For The Pineapple Salsa:

• 3 cups of fresh pineapple chunks (½ inch size) 
• 1½ cups of red bell pepper, finely diced 
• ¾ cup of red onion, finely diced
• 2 tablespoons of jalapeño pepper (seeds removed), very fine diced
• 2 tablespoons of fresh lime juice
• 2 tablespoons of fresh cilantro, chopped
• ½ teaspoon of salt

PRO TIP:

This salsa should be made ahead of time and refrigerated to allow all the flavors to combine while you are preparing the rest of the recipe. It can be made up to 1 day in advance.

Substitutions And Additions

SALSA: The pineapple salsa is well worth the prep required to assemble it. However, if you do not want to make it, some great alternatives would be a good quality jarred mango salsa, chunky tomato salsa, or even a pico de gallo. These all go great with both chicken and shrimp.

QUESO: You can find the queso fresco cheese in the specialty cheese section of your grocery store. You can swap out the queso fresco for cotija cheese crumbles, or even a shredded Mexican cheese blend. I also find that feta works well in a pinch.

CABBAGE: If your family is not a fan of shredded cabbage on their shrimp and chicken tacos, a great alternative would be shredded iceberg lettuce. 

CHICKEN: Chicken thighs would work just as well if your family prefers dark meat.

TOPPINGS: In addition to the toppings listed, you can also add your own toppings, such as jalapeño peppers, chipotle peppers, green chilies, hot sauce, fresh tomatoes, or cheddar cheese.

TORTILLAS: You can also serve these in regular flour tortillas or corn tortillas if you prefer.

How To Make This Chicken And Shrimp Tacos Recipe

STEP ONE: In a large bowl, combine the pineapple chunks, diced red bell pepper, diced red onion, diced jalapeño, fresh lime juice, freshly chopped cilantro, and salt. Stir to combine. Cover and refrigerate for 1 hour up to overnight.

STEP TWO: Open the package of the Old El Paso Stand ‘n Stuff dinner kit and remove the seasoning mix packet and the taco sauce packet. Set aside.

STEP THREE: Preheat your grill to high for 5 minutes for your chicken and shrimp. Brush the grill grates with vegetable oil. Preheat your oven to 325°F for your taco shells.

STEP FOUR: In a large bowl, add the shrimp, cubed chicken, 2 tablespoons of the taco seasoning from the packet inside the kit (reserve the remainder of the seasoning packet), olive oil, and 2 tablespoons of fresh lime juice. Stir to coat all the shrimp and chicken in the spices.

STEP FIVE: Skewer your chicken cubes and shrimp evenly between each of the skewers. Make sure to keep the chicken cube skewers separate from the shrimp skewers. This will allow you to cook the chicken slightly longer on the grill than the shrimp will need.

STEP SIX: In a medium bowl, add the remaining 2 tablespoons of lime juice, sour cream, reserved taco seasoning, and taco sauce from the dinner kit. Stir to combine and set the creamy sauce aside.

STEP SEVEN: Reduce the heat on your grill to medium-high heat and place all the skewers in a single layer on the grill. 

STEP EIGHT: Grill the shrimp for 2 to 3 minutes on each side or until pink and cooked through. Do not overcook your shrimp, or it will become tough.

STEP NINE: Grill your chicken for 3 to 4 minutes on each side or until cooked through (165°F internal temperature).

STEP TEN: Remove your grilled shrimp and chicken to a plate and allow it to rest while your taco shells are heating through.

STEP ELEVEN: Place your flour taco boats and hard shells onto a large rimmed baking tray and heat through according to package directions. This will take between 3 and 5 minutes. Remove from the oven and allow to cool to the touch before assembling your chicken and shrimp tacos.

STEP TWELVE: To assemble your tacos, you will place the shredded cabbage into the bottom of the warm flour tortilla soft shells and hard taco shells. Next, you will add 4 to 5 pieces of chicken or shrimp (or a combination of both) on top of the cabbage.

STEP THIRTEEN: You will top your chicken and shrimp tacos with a spoonful of pineapple salsa, a sprinkle of queso fresco cheese crumbles, a squeeze of lime juice, and a drizzle of the seasoned creamy sour cream sauce.

How To Serve Shrimp And Chicken Tacos

These chicken and shrimp tacos are best served while all the ingredients are still warm. You can garnish your tasty tacos with any combination of toppings that you’d like. Change up taco night with these amazing tacos. Garnish the plate with lime wedges and a side of Spanish rice to complete your meal.

Check out our slow cooker queso chicken tacos and taco bake for two more fun ways to enjoy this tasty Mexican dish.

MORE TACO RECIPES

Seafood Dinner Ideas

Shrimp Tacos (With Spicy Cilantro Lime Sauce)

Cheesecakes

Cherry Cheesecake Tacos

Storing Chicken Shrimp Tacos

IN THE FRIDGE: You can store any leftovers in separate containers in the refrigerator for up to 2 days.

IN THE FREEZER: You can freeze the chicken and shrimp taco filling for up to a month in an airtight container.

If you love Mexican food, this juicy shrimp and chicken topped with all your favorite toppings inside a tasty taco shell will be a hit with the whole family. The tangy flavors of the pineapple salsa take this dish to a whole new level.

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Chicken and Shrimp Tacos

5 from 6 votes

These chicken and shrimp tacos have an amazingly delicious flavor and are oh-so-easy to make!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

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Ingredients

  

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Tacos

• 1 (8.8-ounce) box Old El Paso Stand ‘n Stuff Taco Dinner Kit Hard Shells, (10 count)
• 1 (6.7-ounce) package Old El Paso Flour Tortilla Taco Boats, (8 count)
• 30 large shrimp (peeled, deveined, and tails removed)
• 2 boneless skinless chicken breasts, diced into 1-inch cubes (approximately 1½ pounds)
• 2 tablespoons olive oil
• 4 tablespoons fresh lime juice, (from 2 large limes), divided in half
• 4 to 6 large metal skewers, (outdoor grill safe)
• 16 ounces sour cream
• 1 head napa cabbage, shredded
• 10 ounces queso fresco cheese, crumbles
• Pineapple salsa

Pineapple Salsa

• 3 cups fresh pineapple chunks, (½ inch size)
• 1½ cups red bell pepper, fine diced
• ¾ cup red onion, fine diced
• 2 tablespoons jalapeño pepper, (seeds removed), very fine diced
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon salt

Instructions

 

• In a large bowl, combine the pineapple chunks, diced red bell pepper, diced red onion, diced jalapeño, fresh lime juice, fresh chopped cilantro, and salt. Stir to combine. Cover and refrigerate for 1 hour up to overnight.
• Open the package of the Old El Paso Stand 'n Stuff dinner kit and remove the seasoning mix packet and the taco sauce packet. Set aside.
• Preheat your grill to high for 5 minutes for your chicken and shrimp. Brush the grill grates with vegetable oil. Preheat your oven to 325°F for your taco shells.
• In a large bowl, add the shrimp, cubed chicken, 2 tablespoons of the taco seasoning from the packet inside the kit (reserve the remainder of the seasoning packet), olive oil, and 2 tablespoons of fresh lime juice. Stir to coat all the shrimp and chicken in the spices.
• Skewer your chicken cubes and shrimp evenly between each of the skewers. Make sure to keep the chicken cube skewers separate from the shrimp skewers. This will allow you to cook the chicken slightly longer on the grill than the shrimp will need.
• In a medium bowl, add the remaining 2 tablespoons of lime juice, sour cream, reserved taco seasoning, and taco sauce from the dinner kit. Stir to combine and set the creamy sauce aside.
• Reduce the heat on your grill to medium-high heat and place all the skewers in a single layer on the grill.
• Grill the shrimp for 2 to 3 minutes on each side or until pink and cooked through. Do not overcook your shrimp or it will become tough.
• Grill your chicken for 3 to 4 minutes on each side or until cooked through (165°F internal temperature).
• Remove your grilled shrimp and chicken to a plate and allow it to rest while your taco shells are heating through.
• Place your flour taco boats and hard shells onto a large rimmed baking tray and heat through according to package directions. This will take between 3 and 5 minutes. Remove from the oven and allow to cool to the touch before assembling your chicken and shrimp tacos.
• To assemble your tacos, you will place the shredded cabbage into the bottom of the warm flour tortilla soft shells and hard taco shells. Next, you will add 4-5 pieces of chicken or shrimp (or a combination of both) on top of the cabbage.
• You will top your chicken and shrimp tacos with a spoonful of pineapple salsa, a sprinkle of queso fresco cheese crumbles, a squeeze of lime juice, and a drizzle of the seasoned creamy sour cream sauce.

Video

Notes

• I like to buy big bags of frozen raw shrimp that have already been peeled, deveined, and tails removed. These are great to have for these tacos and other quick shrimp dishes. You will want to thaw the shrimp according to the package directions prior to use in this recipe.
• This salsa should be made ahead of time and refrigerated to allow all the flavors to combine while you are preparing the rest of the recipe. It can be made up to 1 day in advance.
• Grill plates can be used if your grill grate bars are too far apart for the skewers.
• Note that all grills cook differently, so these cook times are just best estimates. You should cook both your shrimp and chicken until done according to your specific grill.

Nutrition

Calories: 249kcal | Carbohydrates: 17g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 321mg | Potassium: 475mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1318IU | Vitamin C: 56mg | Calcium: 247mg | Iron: 1mg

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