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Shrimp Tacos with Avocado Salsa

Shrimp Tacos with Avocado Salsa

Ingredients

  • 1 pound shrimp peeled and deveined
  • 3 garlic cloves minced
  • 3-4 tablespoons olive oil plus another tablespoon for brushing the corn
  • pinch of cayenne - according to how much spice you like
  • couple of pinches of salt and pepper I use white pepper
  • 4-5 limes
  • 2 ears corn
  • 1/4 small head of purple cabbage shredded then chopped
  • 3-4 radishes very thinly sliced
  • 2-3 small tomatoes diced
  • 1 jalapeno sliced
  • 2 avocados pitted, removed from shells, thinly sliced or diced (see options for serving instructions) - drizzle with lime juice to keep from oxidizing
  • 6-8 flour tortillas
  • 1/2 cup or so of Queso Fresco or Cojita Cheese if desired
  • 1/4 cup chopped cilantro or parsley for garnish if desired

Instructions

  1. Combine shrimp, garlic, olive oil, cayenne, salt and pepper in a large zip top bag or covered container, refrigerate 20-30 minutes
  2. Heat grill or grill pan on high heat
  3. Lightly brush corn with olive oil
  4. Grill corn over high heat until cooked on all sides, turning often - alternatively put corn in a pot and cover with water, bring to a boil, turn off heat
  5. Using a knife over a bowl or cutting board, slice corn kernals off the cobs, leaving some of them connected to each other
  6. Remove shrimp from marinade, discard marinade
  7. Grill shrimp either on skewers on a grill or individually on a grill pan or skillet 2-4 minutes each side, until opaque - timing depends on size of shrimp
  8. Squirt the juice of 1 or two limes over cooked shrimp
  9. Heat a dry nonstick skillet over high heat
  10. Add tortillas one at a time and heat about 1 minute each side or heat according to package directions

Serving Option One - Avocado Salsa:

  1. Combine tomatoes, corn, 1 tablespoon cilantro or parsley, diced avocado, and the juice from 1 or two limes in a bowl, set aside
  2. Top flour tortillas with 5-6 shrimp each, add avocado salsa, finish with purple cabbage, radishes, jalapeno, remaining cilantro or parsley, cheese, and lime wedges

Serving Option Two:

  1. Instead of making the avocado salsa, leave the avocado in slices and just assemble the tacos with shrimp and toppings as desired, garnish with cilantro or parsley, cheese, and serve with lime wedges