Grilled Shrimp Tacos with Corn Salsa

Taco Tuesday Summer Style! (Or when you're dreaming of warmer weather!) This quick and easy meal can be adapted for the vegetarians in your family by substituting black beans for the shrimp.

Grilled Shrimp Tacos with Corn Salsa

Fresh, Flavorful & Satisfying

Grilled shrimp (simply seasoned with EVOO, lime juice, chili powder & cumin), topped with the yummiest corn salsa, some red cabbage, avocado and a squeeze of fresh lime juice.

Super quick and easy to make, these tacos are fresh, light & taste like summer, whether is actually is summer by you or you’re just dreaming of warmer weather.  Vegetarian friends, substitute black beans for shrimp and it’s soooo good!

Grilled Corn Salsa recipe adapted from Cooking Light, it’s corn, red onion, jalapeños, cilantro, lime juice, lime zest and a few tomatoes for a pop of color.  (If you don’t have corn on the cob or a grill, you could blacken frozen corn in a saute pan and will still be yummy!).

It is fresh, citrusy, has just a little zing and delicious!  I actually love it straight from the bowl with chips.

Scroll down for recipe and leave a note if  you try.

Recipe

Grilled Corn Salsa recipe adapted from Cooking Light

Grilled Shrimp & Corn Salsa Tacos
 
Prep time
Cook time
Total time
 
An easy weekday (Taco Tuesday!) dinner. Corn Salsa and Grilled Shrimp, served with red cabbage, avocado and a squeeze of fresh lime juice. Corn Salsa recipe adapted from Cooking Light magazine. Vegetarian friends, substitute black beans for shrimp and it's delicious.
Author:
Recipe type: Dinner
Cuisine: Gluten-Free, Vegetarian option
Serves: 8 tacos
Ingredients
  • 24 small to medium shrimp, cleaned, peeled and deveined
  • *Vegetarian option: 1 15 oz can black beans, rinsed and drained.
  • 8 soft gluten-free corn tortillas
Shrimp marinade (feel free to double if want extra seasoning but a little goes a long way)
  • 1 Tbsp Olive oil
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • 1 clove garlic , minced
  • 1 teaspoon lime juice
Corn Salsa
  • 5 ears fresh corn (Alternatively use 4 cups frozen corn)
  • 3 tbsp olive oil, divided
  • ½ cup red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 tsp lime zest (grated lime rind)
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1- 2 green jalapeños, seeded and minced (original recipe calls for 2 but I only used 1)
  • ¼ - ½ cup tomatoes, seeded, cored and chopped (optional, I added some at the last minute for color)
Toppings
  • Avocado, cut into cubes
  • Chopped red cabbage
Instructions
Corn Salsa
  1. Preheat grill to medium-high.
  2. Brush corn with 1 tbsp oil. Grill, uncovered, turning often, until charred on most or all sides, approximately 15 to 20 minutes. Let cool a bit then, with a knife, slice kernels off the cobs.
  3. If using frozen corn, over high heat, add 1 tbsp oil to a saute pan, then add corn and saute for 7-10 minutes or until it starts to brown
  4. Combine corn, remaining 2 tbsp oil, onion, and remaining ingredients.
  5. Keeps well so can make ahead.
Shrimp
  1. Whisk marinade ingredients together in a medium bowl.
  2. Add Shrimp and toss to combine. Let sit for as little as 10 minutes.
  3. Then cook shrimp. If using a grill, place shrimp on a grill pan or skewers so that they don't fall through. Grill on medium high heat for approximately 2-3 minutes per side or until cooked through and lightly charred. Alternatively, cook on an indoor grill pan or saute pan over medium high heat.
Black Bean Option
  1. Combine black beans with marinade in a medium bowl. Serve at room temperature or heat in a small pan over low heat for 5 minutes immediately before serving.
Tacos
  1. Pro tip: to soften gluten-free tortillas, place them in a stack on a microwave safe plate, cover with a very slightly damp paper towel, then place in a microwave to 30 seconds.
  2. To assemble tacos, place red cabbage on base on tortilla, top with 3 shrimp, then corn salsa, avocado and a squeeze of fresh lime juice.

 

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