Description
These Grilled Shrimp Tacos with Avocado Corn Salsa feature succulent, spice-rubbed shrimp grilled to perfection, paired with a fresh and tangy avocado corn salsa. The combination delivers a vibrant, smoky, and satisfying taco that's perfect for a quick weeknight meal or summer grilling.
Ingredients
Shrimp and Seasoning
- 2 pounds large shrimp, peeled
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ lime (for finishing)
- Neutral oil (for drizzling)
Avocado Corn Salsa
- 1 large avocado, diced
- 1 ear of corn
- ½ cup diced red onion
- 2 tablespoons minced cilantro
- ½ lime (juiced)
- Salt, to taste
For Serving
- Warm corn tortillas
- Additional lime wedges (optional)
Instructions
- Grill the Corn: Shuck the ear of corn and place it on a hot grill. Grill for around 15 minutes, turning regularly, until the corn is lightly charred on all sides, infusing it with a smoky flavor.
- Prepare Avocado Corn Salsa: Slice the kernels off the grilled corn cob and combine them in a bowl with the diced avocado, red onion, cilantro, and lime juice. Mix gently and season with salt to taste, creating a fresh and tangy salsa.
- Season the Shrimp: Place the peeled shrimp in a large bowl and add cumin, chili powder, garlic powder, onion powder, oregano, and ½ teaspoon salt. Stir well until the shrimp are evenly coated with the spice mix.
- Skewer the Shrimp: Thread the seasoned shrimp onto skewers to facilitate even grilling and easy handling on the grill.
- Grill the Shrimp: Lightly drizzle the shrimp skewers with neutral oil to prevent sticking. Place them on a medium-high heat grill and cook for 2-3 minutes on each side, until the shrimp are opaque and cooked through.
- Finish with Lime: Remove the shrimp from the grill and finish them with a squeeze of fresh lime juice to enhance their flavor.
- Serve: Assemble tacos by placing grilled shrimp and avocado corn salsa onto warm corn tortillas. Serve with additional lime wedges on the side for extra zest, if desired.
Notes
- To prevent shrimp from sticking, ensure the grill is clean and well-oiled before heating.
- You can substitute wooden skewers with metal ones, but soak wooden skewers in water for 30 minutes before grilling.
- For added heat, add a pinch of cayenne pepper to the shrimp seasoning or chopped jalapeños to the salsa.
- The avocado corn salsa can be made in advance and refrigerated for up to 2 hours to marry the flavors.
- Warm the corn tortillas on the grill for about 30 seconds per side for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
