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Shrimp and Pepper Tacos

« Back to Academy

Shrimp and Pepper Tacos

« Back to Academy

Shrimp and Pepper Tacos

Yields 4 MetPro Servings

MetPro Serving Breakdown:

Meal carbs = 2 meal carbs for two 15 gram carb corn or whole wheat tortillas (Basic: 30g carbs)
Protein =2 (Basic: 30g protein)
Veggie Carbs = 1.5 (Basic: 7.5g veggie carbs)
Fat = .5 (Basic: 7.5g fat)


  • 1.5 lbs peeled and deveined raw large shrimp
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 cup sliced poblano chile
  • 1 cup sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp ground coriander
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp finely chopped seeded jalapeño
  • 1/4 tsp lime zest plus
  • 1 Tbsp fresh lime juice
  • 1 small garlic clove, grated
  • 8 (6-inch) corn or whole wheat tortillas
  • 1/4 cup packed fresh cilantro leaves
  • 2 limes, cut into wedges


1.) Place oven racks in the center and upper third positions of the oven. Preheat oven to 400°F. Toss shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander together on a baking sheet lined with aluminum foil. Place on the middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving the remaining vegetable mixture on the baking sheet. Cover shrimp with foil to keep warm.

2.) Turn broiler to high. Broil vegetables on the upper rack until slightly charred, 3 to 4 minutes, and set aside. Stir together chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

3.) Spoon shrimp and vegetables evenly onto warm tortillas; top with jalapeno cilantro mixture. Serve with lime wedges.

Category: Recipes

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