Name: Grilled Shrimp Tacos with Corn Poblano Salsa and Avocado Crema
Cook time: 30 min
Total time: 30 min
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; 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; 2 avocados; ½ cup greek yogurt; ¼ cup fresh cilantro; 2 tablespoons fresh lime juice; 2 cloves of garlic; Salt and pepper to taste

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

Scale

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