Grilled Shrimp and Corn Salsa Tacos
Try this Grilled Shrimp and Corn Salsa Tacos recipe, or contribute your own.
Try this Grilled Shrimp and Corn Salsa Tacos recipe, or contribute your own.
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 teaspoon lime juice
- 1 clove garlic minced
- 2 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/2 cup cilantro chopped
- 1/2 cup red onion finely chopped
- 1/4 tsp ground cumin
- 3 tbsp olive oil divided
- chopped red cabbage
- 24 small to medium shrimp cleaned, peeled and deveined
- *vegetarian option: 1 15 oz can black beans rinsed and drained.
- 8 soft gluten-free corn tortillas
- 5 ears fresh corn (alternatively use 4 cups frozen c
- 1 tsp lime zest (grated lime rind)
- 1- 2 green jalapeã±os seeded and minced (original recipe
- 1/4 - 1/2 cup tomatoes seeded cored and chopped (optional, i added some at the last minute for color)
- avocado cut into cubes
- Carbohydrate 0.5817401562675 g
- Cholesterol 0 mg
- Fat 1.72759218822382 g
- Fiber 0.065794791766808 g
- Protein 0.0771887500008729 g
- Saturated Fat 0.241729052183274 g
- Serving Size 1 1 taco (6g)
- Sodium 152.300064583352 mg
- Sugar 0.515945364500692 g
- Trans Fat 0.0533838593946613 g
- Calories 17 calories
Step-by-step
- Preheat grill to medium-high.
- Brush corn with 1 tbsp oil.
- Grill, uncovered, turning often, until charred on most or all sides, approximately 15 to 20 minutes.
- Let cool a bit then, with a knife, slice kernels off the cobs.
- If using frozen corn, over high heat, add 1 tbsp oil to a saute pan, then add corn and saute for 7-10 minutes or until it starts to brown.
- Combine corn, remaining 2 tbsp oil, onion, and remaining ingredients.
- Keeps well so can make ahead.
- Whisk marinade ingredients together in a medium bowl.
- Add Shrimp and toss to combine.
- Let sit for as little as 10 minutes.
- Then cook shrimp. If using a grill, place shrimp on a grill pan or skewers so that they don't fall through.
- Grill on medium high heat for approximately 2-3 minutes per side or until cooked through and lightly charred.
- Alternatively, cook on an indoor grill pan or sauce pan over medium high heat.
- Combine black beans with marinade in a medium bowl.
- Serve at room temperature or heat in a small pan over low heat for 5 minutes immediately before serving.
- Pro tip: to soften gluten-free tortillas, place them in a stack on a microwave safe plate, cover with a very slightly damp paper towel, then place in a microwave to 30 seconds.
- To assemble tacos, place red cabbage on base on tortilla, top with 3 shrimp, then corn salsa, avocado and a squeeze of fresh lime juice.
A Busy Mom's Guide to Delicious and Easy Weeknight Tacos
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for elaborate cooking is often a luxury I can't afford. That's why I've become a master of quick, healthy, and delicious meals, and these Grilled Shrimp and Corn Salsa Tacos are a perfect example. They're surprisingly simple to make, even on a weeknight when I'm running on fumes. The vibrant flavors and fresh ingredients make them feel much more special than your average Tuesday night dinner, which is crucial when you need a little pick-me-up after a long day.
The beauty of this recipe lies in its versatility. You can prep most of the components ahead of time – chopping the veggies, making the salsa, even marinating the shrimp – making assembly a breeze on the actual cooking night. I usually do this on a Sunday evening so when the week hits, I’m ready! If you're short on time, frozen corn works perfectly, cutting down on prep time even further. This recipe is also easily adaptable to dietary needs. Feel free to substitute the shrimp for chicken or tofu for a different protein option, or just add a generous helping of black beans to make it extra hearty and vegetarian-friendly. The recipe is written as a base and you can adjust it as per your preferences.
I love the freshness of this dish. The sweetness of the grilled corn, the tangy lime juice, the slight kick of the jalapeño—it's a delicious combination that my whole family enjoys. The grilled shrimp adds a delightful smoky flavor that elevates the tacos to another level. The kids, surprisingly, love the grilled corn and shrimp combo, even if they need a little bit of convincing sometimes when it comes to healthy food. My husband adores this recipe, too. He usually compliments me for the dinner preparation, but this one is a winner. It's refreshing and healthy, and it's honestly ready in under 30 minutes on busy days!
Beyond the Taco Shell: What I love most about this recipe is its adaptability. The corn salsa is fantastic on its own—I'll often use it as a topping for grilled chicken or fish, or even just as a side dish with some tortilla chips. The grilled shrimp is just as versatile; you can add it to salads, pasta dishes, or enjoy it as a standalone protein.
Tips for Success:
- Don't overcrowd the grill: Give your shrimp enough space to cook evenly. Overcrowding will lead to steaming rather than grilling.
- Adjust the spice level: The jalapeños are optional, so feel free to adjust the amount (or omit them entirely) to your preference. My children are not the biggest fans of spicy food, and this recipe is perfect even without jalapenos!
- Make it a party: This is a great recipe for entertaining. The prep work can be done ahead of time, leaving you free to enjoy your guests. It is great recipe for summer parties. Or even for Christmas. If you make the salsa ahead of time, and just cook the shrimp the same day, it can save a lot of time.
- Embrace the leftovers: Any leftover shrimp or salsa can be stored in the refrigerator for a few days and used in other meals, like salads or wraps.
This recipe is more than just a quick weeknight meal; it’s a testament to the fact that healthy and delicious food doesn’t have to be complicated. With a little planning and some fresh, high-quality ingredients, you can create a memorable meal, even when you’re short on time. These Grilled Shrimp and Corn Salsa Tacos are proof of that, and they’ve become a weekly staple in my house. Even if I’m extremely busy, I know that I can have a healthy and delicious meal ready in a short amount of time.
So, the next time you're looking for a quick and easy meal that's bursting with flavor, give these tacos a try. I’m confident they’ll become a new family favorite. You might even find yourself making them more than once a week! That's the beauty of quick and easy recipes that don’t take up a lot of time, and you can still enjoy it with the family.
Ingredients Notes: The ingredients list is quite flexible. Feel free to adjust it to your liking. Add more or less of the spices depending on your preference. I sometimes add diced bell peppers or corn for extra color and flavor. For a more smoky flavor, you can use chipotle peppers in adobo sauce. This recipe is all about flexibility and adapting to your preferences.
Serving Suggestions: Serve these tacos with your favorite sides, such as Mexican rice, black beans, or a simple salad. I like to serve them with a side of guacamole and lime wedges.
In the end, cooking should be fun and enjoyable. This recipe makes it easier. I hope you enjoy these delicious and satisfying tacos!
