Grilled Shrimp, Avocado and Beet Pesto Tacos

Delicious grilled shrimp tacos with a beet pesto base, loaded with seasonal veggies and goat cheese!
Course Main Dish
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 8 servings
Author This Season's Table


  • Grilled Shrimp
  • 1/4 cup white wine
  • 2 tbsp evoo
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1/2 lemon
  • 1/2 pound shrimp
  • Tacos
  • Tortillas - pick your favorite brand - locally made is best!
  • 1 head romaine
  • 2-3 cups spinach leaves
  • 1 recipe Beet Pesto - from The Roasted Root
  • 3 sliced avocados
  • 1/2 cup goat cheese


  1. Mix wine, olive oil, salt, Italian seasoning, garlic powder and lemon together. Pour marinade over shrimp and let sit for at least 15 min. Grill or broil until pink, about 3 min. I use a George Foreman grill for easy grilling in the kitchen.
  2. To assemble:
  3. Add 2 tbsp beet pesto to tortillas
  4. Divide romaine, spinach, avocado, shrimp and goat cheese between tortillas, roll up or fold in half and enjoy!

Recipe Notes

Tastes great pressed in George Foreman grill or panini press!