May 7, 2022
Review RecipeChicken 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
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
- 4-6 large metal skewers (outdoor grill safe)
- 2 tablespoons olive oil
- 4 tablespoons fresh lime juice (from 2 large limes), divided
- 16 ounces sour cream
- One head of napa cabbage, shredded
- 10 ounces 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 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
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, fresh 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.
OUR RECIPE DEVELOPER SAYS
Grill plates can be used if your grill grate bars are too far apart for the skewers.
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).
PRO TIP:
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.
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
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
Storage
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.
FREQUENTLY ASKED QUESTIONS
How long do I cook shrimp?
Shrimp cooking times depend on the size of the shrimp. They should be cooked until the flesh is completely pink and opaque.
It’s easy to overcook the shrimp and this will make them rubbery. Cooked shrimp will very quickly turn from a dull gray color to a vibrant pink and white. As soon as this happens, remove them from the grill
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just thaw the shrimp and add it to your recipe.
Can I use chicken thighs instead of chicken breasts?
Chicken thighs will also work well in this chicken and shrimp taco recipe.
More Recipes You’ll Love
- Taco Ring
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- Burrito Bowl
- Salsa Chicken
- Sheet Pan Tacos
- Campfire Nachos
- Asian Chicken Lettuce Wrap
Chicken and Shrimp Tacos
These chicken and shrimp tacos have an amazingly delicious flavor and are oh-so-easy to make!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Ingredients
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)
- 4 to 6 large metal skewers, (outdoor grill safe)
- 2 tablespoons olive oil
- 4 tablespoons fresh lime juice, (from 2 large limes), divided
- 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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Comments
Hannah Griffin says
Made this for Cinco De Mayo! I definitely do not regret it! AMAZING!
Tin Lopez says
This recipe is mouthwatering!
Treena says
Excited to try this one. The pineapple salsa looks amazing!
Sharra says
Ok I hate to say I slightly Changed stuff but I didn’t have the old elpaso stuff on hand and only used corn tortillas as that’s our preference. I used just whatever taco seasoning and taco sauce I had on hand and it was amazing . My husband was skeptical about the pineapple salsa but the family loved it and I totally used a can. This is going to be my new go to recipe for taco night
Jill says
So yummy!
Gretchen says
Very yummy and fresh! Loved the pineapple salsa…next time will probably decrease or leave out the red onion (just my preference). I only made half the sour cream sauce but it was delish! Also used soft tacos and forgot the cheese (oops) but was good anyways!