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Shrimp Taco with Roasted Corn Avocado Salsa and Spicy Lime Sauce Recipe

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4.1 from 15 reviews

These Shrimp Tacos are a flavorful and quick meal perfect for busy weeknights or casual gatherings. Featuring marinated grilled shrimp, a spicy taco sauce, and refreshing roasted corn avocado salsa, these tacos offer a vibrant mix of smoky, citrusy, and creamy flavors wrapped in warm tortillas.

Ingredients

Shrimp and Marinade

  • 1 pound Shrimp (cleaned and deveined)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • Salt and pepper to taste
  • 2 tablespoons Olive oil
  • Juice of 1 lime
  • 1/4 cup Chopped cilantro

Roasted Corn Avocado Salsa

  • 1 Corn on the cob
  • 1 Avocado (diced)
  • 1 Jalapeno (chopped, seeds optional for less heat)
  • 1/2 teaspoon Lime juice
  • Salt and pepper to taste
  • 1/4 cup Cilantro (chopped)

Taco Sauce

  • 1/3 cup Mayonnaise
  • 1/4 cup Sour cream
  • 1-2 teaspoons Sriracha (adjust to taste)
  • 1 teaspoon Lime juice

Tortillas

  • 8-10 6-inch Corn or Flour Tortillas

Instructions

  1. Marinate Shrimp: If using frozen shrimp, thaw and drain well. In a bowl, combine shrimp with minced garlic, smoked paprika, garlic powder, onion powder, salt, pepper, olive oil, lime juice, and chopped cilantro. Mix well to coat the shrimp evenly. Let it rest and marinate for 15 minutes to absorb the flavors.
  2. Prepare Taco Sauce: In a separate bowl, mix mayonnaise, sour cream, sriracha, and lime juice until smooth. Taste and adjust the heat or acidity by adding more sriracha or lime juice as needed. Set aside.
  3. Make Roasted Corn Avocado Salsa: Grill the corn on a grill pan or outdoor grill over medium heat, turning occasionally until lightly charred on all sides, about 8-10 minutes. Let cool slightly then cut the kernels off the cob. In a bowl, combine the roasted corn kernels, diced avocado, chopped jalapeno, chopped cilantro, lime juice, salt, and pepper. Toss gently to combine.
  4. Grill Shrimp: Shake off excess marinade from shrimp. Grill shrimp on a preheated griddle pan or outdoor grill for 2-3 minutes per side until pink, opaque, and cooked through.
  5. Warm Tortillas: Warm the tortillas by running them briefly over an open flame on a gas stove or on the grill until slightly charred and pliable.
  6. Assemble Tacos: Spread a spoonful of the spicy taco sauce onto each warm tortilla. Top with grilled shrimp, a generous portion of roasted corn avocado salsa, additional cilantro if desired, and a squeeze of fresh lime juice. Serve immediately.

Notes

  • For milder tacos, remove the seeds from the jalapeno before adding to the salsa.
  • You can substitute shrimp with chicken or fish if preferred.
  • Use either corn or flour tortillas depending on your taste and dietary preference.
  • Adjust the sriracha in the taco sauce to control the heat level.
  • If you don’t have a grill, a grill pan or even stovetop pan works well for both corn and shrimp.

Find it online: https://recipeplenty.com/shrimp-taco-with-roasted-corn-avocado-salsa-and-spicy-lime-sauce-recipe/