Grilled Shrimp Tacos with Avocado-Corn Salsa

Name: Grilled Shrimp Tacos with Avocado-Corn Salsa
Prep time: 45 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 4 ears white or yellow corn, shucked; 4 medium scallions, thinly sliced (white and light green parts only); 3 medium tomatoes, cored, seeded, and cut into small dice; 3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed; 2 tablespoons finely chopped fresh cilantro; 1 serrano chile, stemmed and finely chopped; 1 1/2 teaspoons kosher salt, plus more as needed; 2 medium avocados; 2 tablespoons freshly squeezed lime juice (from about 2 medium limes); 2 tablespoons olive oil; 4 teaspoons chipotle powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 2 pounds peeled and deveined large shrimp (about 45 shrimp); 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill); 16 grilled or warmed corn tortillas

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Grilled Shrimp Tacos with Avocado-Corn Salsa

6 to 8 servings Easy

(12) Total: 45 mins

PREVIOUS: Simple Sweetcorn Cakes with Avocado Salsa NEXT: Avocado-Corn Salsa

Ingredients (16)

For the salsa:

4 ears white or yellow corn, shucked
4 medium scallions, thinly sliced (white and light green parts only)
3 medium tomatoes, cored, seeded, and cut into small dice
3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
2 tablespoons finely chopped fresh cilantro
1 serrano chile, stemmed and finely chopped
1 1/2 teaspoons kosher salt, plus more as needed
2 medium avocados

For the tacos:

2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons olive oil
4 teaspoons chipotle powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
2 pounds peeled and deveined large shrimp (about 45 shrimp)
10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
16 grilled or warmed corn tortillas

Nutritional Information

Calories472
Fat18.78g
Saturated fat2.98g
Trans fat0.03g
Carbs52.95g
Fiber11.07g
Sugar7.51g
Protein28.66g
Cholesterol190.51mg
Sodium1035.08mg
Nutritional Analysis per serving (6 servings) Powered by

Tip

How to Store Shrimp

Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.

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Next: How to Freeze Shrimp

Tip

How to Freeze Shrimp

For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.

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Tip

How to Thaw Shrimp

Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.

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Next: How to Store Shrimp

Fast and easy grilled shrimp make a lighter alternative to meaty taco fillings. Toss them quickly in spicy chipotle powder, cumin, and lime juice, then grill to develop a flavorful char. Stuff them into warm corn tortillas, top with a fresh avocado-corn-tomato salsa, and wash it all down with an ice-cold Michelada.

Special equipment: You’ll need 10 (12-inch) skewers. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill.

by Christine Gallary

Instructions

For the salsa:

1Remove the corn kernels from the cobs: 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.
2Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.
3Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.
4Taste and add more lime juice or salt as needed; set aside.

For the tacos:

1Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
2Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl. Add the shrimp and toss to combine.
3Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp. Transfer the skewers to a baking sheet.
4Place 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. Transfer the skewers to a clean baking sheet.
5Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop. Place in a serving bowl.
6Serve the shrimp with the tortillas and salsa.