Zesty Grilled Shrimp Tacos With South Of The Border Corn And Cotija Salsa Recipes

ZESTY GRILLED SHRIMP TACOS WITH SOUTH OF THE BORDER CORN AND COTIJA SALSA.

Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa. image

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.

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 20

Ingredients

1 pound raw shrimp (peeled + deveined)
1/4 cup olive oil
juice + zest of 1 lemon
juice + zest of 1 lime
2 cloves garlic (minced or grated)
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 cup watermelon (diced)
6-8 flour or corn tortillas (warmed)
quinoa or rice (for serving)
fresh cilantro and basil (chopped for serving)
1/2 cup Cotijia cheese (crumbled (may sub feta cheese))
1 ear grilled corn (kernels removed)
1 avocado (diced)
1 jalapeno (seeded + diced)
1/4 cup basil (chopped)
1/4 cup cilantro chopped
juice of 1/2 a lime

Steps:

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.
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.
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.
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!

Nutrition Facts : Calories 480 kcal, Carbohydrate 31 g, Protein 30 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 302 mg, Sodium 1700 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

SHRIMP TACOS

Shrimp Tacos image

Make a zesty coleslaw to top these grilled shrimp tacos.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1/4 cup sour cream
1 1/2 pounds medium shrimp peeled and deveined, tails removed
1/4 cup extra-virgin olive oil, plus more, for the grill grates
4 cups coleslaw mix
Kosher salt and freshly ground black pepper
12 corn tortillas
Whole cilantro leaves and lime wedges, for serving

Steps:

Preheat an outdoor grill or grill pan over high heat.
Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.

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