halfbakedharvest4.8
Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.
Technically this taco really isn't a fruit salsa, it's a cheese salsa (oh my gosh, yes!!), BUT I of course just had to add some summer fruit, so I threw in some watermelon.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Add the shrimp to a bowl. Add the olive oil, juice + zest of 1 lemon, juice + zest of 1 lime, garlic, smoked paprika, chipotle chile powder, cumin and salt. Toss well and let the shrimp sit for ⏱️ 15-30 minutes.
juice + zest of 1 lemonjuice + zest of 1 limegarlic (minced or grated)2 clovessmoked paprika1 teaspoonsalt1 teaspoon
2
Meanwhile, make the salsa. In a bowl, combine the cotija cheese, corn, jalapeno, basil, cilantro and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.
jalapeno (seeded + diced)1avocado (diced)1
3
Heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for ⏱️ 3-4 minutes per side or until light char marks appear. I like to brush some of the marinade left in the bowl over the shrimp when I first put the shrimp on. Once done cooking, remove the shrimp from the grill and if desired squeeze with a little lemon and lime juice. Sprinkle with basil + cilantro.
4
To serve, spread a little quinoa or rice inside each warmed tortilla. Add the watermelon and shrimp. Top with salad and garnish with cilantro. Eat!
quinoa or rice (for serving)watermelon (diced)1 cup
Nutrition Facts
calories
627 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
7 g
sugar Content
5 g
sodium Content
1700 mg
protein Content
30 g
cholesterol Content
302 mg
carbohydrate Content
31 g
saturated Fat Content
6 g
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