Grill Up Shrimp Tacos for Cinco de Mayo

Shrimp Tacos

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Cinco de Mayo is this weekend and I have just the recipe for you to make to celebrate!

These mouthwatering shrimp tacos topped with poblano pepper and corn salsa are my very favorite use of the barbecue. Both the shrimp and the poblano corn salsa are grilled—perfect for outdoor Cinco de Mayo entertaining!

Shrimp Tacos

This recipe is intended to serve four, but you’ll probably want to double it…it’s that delicious. The salsa is my favorite part and just full of avocado, grilled corn, cherry tomatoes and grilled poblano pepper bits. Trust me, you’ll be making these tacos all summer long.

Shrimp Tacos

Serve these alongside a pitcher of margaritas or some cold beers this Saturday. If time allows, make the salsa earlier and store in the fridge for a couple hours prior to serving. This allows all the flavors to intensify. I love to use small corn tortillas for these tacos, but flour tortillas will also work nicely.

Happy Cinco de Mayo!

Grilled Shrimp Tacos with Poblano-Corn Salsa

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Add some poblano-corn salsa to this grilled shrimp tacos recipe for a delicious Taco Night dinner. Jenna Weber shares her Cinco de Mayo inspiration in a full post on the Fresh Tastes blog.

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Ingredients

  • Salsa:
  • 1 ear corn, husked
  • 6 scallions, white and light green parts only (about 5 inches)
  • 1 poblano chile
  • 1 cup cherry tomatoes, halved
  • 1 large (or 2 small) haas avocado
  • 1 small bunch cilantro, minced
  • juice of two small limes
  • 1 clove garlic, minced
  • 1./2 salt
  • 1 T olive oil
  • Tacos:
  • 1 lb shrimp
  • 1 package corn tortillas

Directions

  1. Heat your grill up to medium high.
  2. Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and green onions should be charred. This will take about five minutes, flipping occasionally with tongs.
  3. When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop the charred green onions and add them in with the corn and pepper.
  4. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
  5. Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.

Yield: 4 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.