As we reach the end of summer, I start to get a little tired of the typical burgers, hot dogs and barbecued chicken meals. So here’s a recipe to mix things up that’s perfect for Labor Day or just a fun Taco Tuesday: grilled shrimp tacos with corn poblano salsa and avocado crema!
Sometimes making tacos at home can feel a bit tedious. Unless you’re making the basic hamburger meat in a crunchy shell (which can be awesome as well, don’t get me wrong!), then it feels like you’re spending hours making a bunch of different components – while you’re just getting hangry for a taco already! Well here’s a recipe that may have a couple components but comes together so quickly, you’ll be in taco town in no time.
And these tacos are delish! Sweet grilled shrimp, creamy (but healthy!) avocado crema, topped with a spicy corn and poblano salsa and some cheese for good measure. It’s the perfect taco combination of spicy, sweet, creamy and citrusy.
Start by making the avocado crema, which is so easy. Just throw avocados, greek yogurt, lime, cilantro and garlic into a food processor or blender. Most avocado cremas are made with mayonnaise or sour cream, but I love this version because it keeps things light and the greek yogurt gives a bit of tang to the dish.
Then it’s grillin’ time! Char the corn and poblanos directly on the grill for some nice smoky flavor. They get chopped up and added to cilantro, lime and red onion for a light and crunchy salsa. Finally it’s the main event by grilling up the shrimp, which are spiced with chili powder, paprika, cumin and garlic powder. I’d put the shrimp on skewers so they don’t fall through the grates. If you don’t have a barbecue, use a double burner grill pan like this one which makes grilling easy all year round!
When it’s time for assembly, you can set it up as a fun taco bar (great for the kiddos!) or create in advance for guests. Add a schmear of the avocado crema to the tortillas, top with the shrimp and salsa and make it rain with some queso fresco.
I love these tacos with just a simple side salad, but you could make some rice and beans for a heartier meal. It’s easy enough for any Taco Tuesday, but try them out for something different at your Labor Day cookout. Enjoy!
Looking for other healthy grilled recipes? Check these out!
- Healthy Grilled Caesar Salad
- Smoky & Spicy Grilled Vegetables
- Chicken Souvlaki with Grilled Vegetables and Tzatziki
- Grilled Peaches with Bourbon Caramel and Maple Pecans
Wine Pairings
- Chardonnay: A lightly oaked Chardonnay will have a butteriness that will go well with the rich and buttery corn of the salsa.
- Albariño: Similar to a Sauvignon Blanc or Riesling, this Spanish white wine has citrus flavors that will go great with the lime flavor and will balance with the spice of the dish.
Grilled Shrimp Tacos with Corn Poblano Salsa and Avocado Crema
- Total Time: 30 minutes
- Yield: 4 people 1x
Description
Tacos of sweet grilled shrimp, creamy (but healthy!) avocado crema, and a spicy corn poblano salsa that are perfect for a simple weeknight or summer cookout.
Ingredients
Grilled Shrimp Ingredients
- 1 ½ pounds large shrimp, peeled and deveined
- 2 teaspoons chili powder
- 2 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Corn or flour tortillas, warmed up or quickly grilled
- ½ cup queso fresco, crumbled
Corn Poblano Salsa Ingredients
- 4 ears of corn, shucked
- 2 poblano peppers
- 1 tablespoon butter
- ¼ cup red onion, chopped finely
- Juice from 1 lime
- ½ cup fresh cilantro, chopped
- Salt and pepper to taste
Avocado Crema Ingredients
- 2 avocados
- ½ cup greek yogurt
- ¼ cup fresh cilantro
- 2 tablespoons fresh lime juice
- 2 cloves of garlic
- Salt and pepper to taste
Instructions
- Make the avocado crema: Add all crema ingredients to a food processor or blender. Taste and adjust seasoning as desired. Put crema in a bowl in the refrigerator while you prepare the tacos.
- Heat a grill or grill pan over medium high heat. Rub the corn all over with the butter and season with salt and pepper. Add the corn and poblanos directly to the grill and cook, turning occasionally, until charred on all sides, about 8 minutes. Set aside.
- Meanwhile, mix the chili powder, paprika, cumin and garlic powder together and sprinkle all over the shrimp. Season the shrimp with salt and pepper. Place the shrimp on the grill (you can use skewers if using a regular grill so they won’t fall through the grates). Cook for about 3 minutes per side until shrimp is cooked through. Set aside and turn off the grill.
- Cut the corn off the cob and chop the poblano peppers, removing the seeds and stems. Add to a bowl and mix with the red onion, lime juice, cilantro and some salt and pepper. Adjust seasoning as needed.
- Assemble the tacos by adding a smear of the avocado crema to the middle of the warmed up tortillas. Top with shrimp, the corn poblano salsa, and a sprinkle of queso fresco. Enjoy!
- Cook Time: 30 minutes
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