Grilled Shrimp & Corn Tacos

In the realm of quick and delicious meals, few dishes can rival the appeal of tacos, especially when they are packed with zesty flavors and fresh ingredients. Tacos have long been a culinary favorite, celebrated for their versatility and ability to cater to a variety of taste preferences. Among the myriad of taco recipes, Zesty Grilled Shrimp & Corn Tacos stand out for their vibrant taste and ease of preparation. This dish is not only simple to make but offers a delightful blend of savory and fresh elements that are sure to tantalize your taste buds.

Discover the vibrant flavors of Zesty Grilled Shrimp & Corn Tacos, a delicious and easy meal perfect for any occasion. These tacos feature succulent shrimp marinated in a zesty blend of lime, garlic, and spices, paired with a fresh grilled corn salsa. Ideal for summer gatherings or weeknight dinners, the combination of juicy shrimp and sweet corn wrapped in warm tortillas will tantalize your taste buds. Experience the joy of fresh ingredients and elevate your taco night with this delightful recipe!

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Ingredients

For the Shrimp Marinade:

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

For the Grilled Corn Salsa:

2 ears fresh corn, husked

1 red bell pepper, diced

1 small red onion, diced

1 jalapeño, seeded and chopped (optional for heat)

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

Salt and pepper to taste

For Assembly:

8 small corn tortillas

1 avocado, sliced

Lime wedges for serving

Extra cilantro for garnish

Instructions

Marinate the Shrimp:

In a bowl, combine the olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss well to coat. Cover and let marinate for at least 20 minutes while you prepare the corn salsa.

Prepare the Grilled Corn Salsa:

Preheat your grill to medium-high heat.

Place the corn on the grill and cook for 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.

Combine Ingredients:

In a mixing bowl, combine the grilled corn kernels, diced bell pepper, red onion, jalapeño, cilantro, lime juice, and a sprinkle of salt and pepper. Set aside.

Grill the Shrimp:

Lower the grill heat to medium and thread the marinated shrimp onto skewers. Grill the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat.

Warm the Tortillas:

While the shrimp is grilling, wrap the corn tortillas in aluminum foil and place them on the grill for 5 minutes to warm through or in a skillet on the stove over medium heat for about 1 minute on each side.

Assemble the Tacos:

To each warm tortilla, add a few grilled shrimp, a generous spoonful of the corn salsa, and a slice of avocado. Garnish with extra cilantro and serve with lime wedges on the side.

Serve and Enjoy:

Enjoy your zesty grilled shrimp and corn tacos warm, alongside chips and salsa, or your favorite side dish!

Prep Time, Total Time, Servings: 25 minutes | 40 minutes | 4 servings