Fish and Shrimp Tacos

Fish and Shrimp Tacos

Main Course 

  • 4


  • Very easy


  • Prep time

  • Cook time


  • Royal Red Shrimp (8 pieces total)
  • Grouper (6oz) – Sliced into four, half inch think sections
  • Peppers – Jalapeno, Banana and baby bell
  • Cabbage – (head) – sliced
  • Mango – diced
  • Cilantro
  • 1.5 oz Olive oil
  • Lemon and Lime (1 lemon, 2 limes)
  • Salt & Pepper
  • Tortillas – your choice of flour or corn
  • Crystals Hot Sauce


Set the All-Clad Auto Sense Grill to the Fish setting and allow it to preset to temperature. Remove head and tails from the shrimp and slice the Grouper into length wise portions, ½ inch thick. Place on a plate and drizzle with olive oil and season with salt and pepper. Set aside.

Slaw Start to assemble the slaw by cutting the peppers (remove seeds) into thin slivers and place into a bowl. Next, cut the mango into dices and add to bowl with peppers. Cut cabbage head in four sections and slice into slaw consistency and add to bowl with peppers and mango. Take the lemon and lime and juice on top of slaw ingredients, drizzle oil over the slaw and toss. Season with salt and pepper and add cilantro. Once the Auto Sense Grill is up to temperature (beeping to let you know) place tortillas on grill and close allowing them to warm for roughly 1 minute. Remove the tortillas and set on serving ware. Next, add fish and shrimp to Auto Sense Grill, close and cook for 2 minutes for a medium-rare to medium temp. If you like your fish more medium-well, cook for 3 minutes. The Auto Sense Grill will beep, letting you know the current cooking temp of the proteins. While the fish and shrimp are cooking, begin to assemble the tacos. Start by placing the slaw onto each tortilla. Next, place fish and shrimp on top of slaw and add a couple dashes of Crystal’s Hot Sauce, juice of half a lime (for all four tacos) and garnish with cilantro.

Products for this recipe