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

tacojunk July 6, 2015 Comments Off on 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

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

South of the Boarder Corn and Cotija Salsa

  • 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

Instructions

  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.
  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.
  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!

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