Grilled Shrimp Tacos with Avocado-Corn Salsa

Name: Grilled Shrimp Tacos with Avocado-Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 mediums avocados; 4 teaspoons chipotle powder; 4 ears white or yellow corn, shucked; 16 grilled or warmed corn tortillas; 2 Tbsps finely chopped fresh cilantro; 0 teaspoons ground cumin; 1 teaspoons kosher salt; 2 Tbsps freshly squeezed lime juice (from about 2 medium limes); 2 Tbsps olive oil; 4 mediums scallions, thinly sliced (white and light green parts only); 1 serrano chile, stemmed and finely chopped; 907 grams peeled and deveined large shrimp (about 45 shrimp); 3 mediums tomatoes, cored, seeded, and cut into small dice

The recipe Grilled Shrimp Tacos with Avocado-Corn Salsan is ready in about 45 minutes and is definitely an outstanding gluten free, dairy free, and pescatarian option for lovers of Mexican food. This recipe serves 8. One serving contains 357 calories, 28g of protein, and 14g of fat. If you have avocados, tomatoes, cilantro, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.

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Corn On The Cob

Corn

Equipment you will use

Paper Towels

Knife

Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.

Ingredients you will need

Shrimp

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Grill

Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl.

Ingredients you will need

Ground Chipotle Chile Pepper

Lime Juice

Cumin

Salt

Cooking Oil

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Whisk

Bowl

Add the shrimp and toss to combine.Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp.

Ingredients you will need

Shrimp

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Skewers

Transfer the skewers to a baking sheet.

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Baking Sheet

Skewers

Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more.

Ingredients you will need

Shrimp

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Skewers

Grill

Transfer the skewers to a clean baking sheet.

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Baking Sheet

Skewers

Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop.

Ingredients you will need

Shrimp

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Cutting Board

Skewers

Place in a serving bowl.

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Bowl

Serve the shrimp with the tortillas and salsa.

Ingredients you will need

Tortilla

Shrimp

Salsa

Equipment

Ingredients

Servings:

2mediums

avocados 4teaspoons

chipotle powder 4

ears white or yellow corn, shucked 16

grilled or warmed corn tortillas 2Tbsps

finely chopped fresh cilantro 0teaspoons

ground cumin 1teaspoons

kosher salt 2Tbsps

freshly squeezed lime juice (from about 2 medium limes)2Tbsps

olive oil 4mediums

scallions, thinly sliced (white and light green parts only)1

serrano chile, stemmed and finely chopped 907grams

peeled and deveined large shrimp (about 45 shrimp)3mediums

tomatoes, cored, seeded, and cut into small dice

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.