Shrimp Taco

This is an incredibly delicious shrimp taco with the best sauce, roasted corn avocado salsa and seasoned shrimp. Just make sure you cook the shrimp right.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

Servings -10 Tacos

Calories 268kcal

Author Subhasmita

Ingredients

8-10 6 inch Corn/Flour Tortillas
1 pound Shrimp cleaned and devein
2 cloves Garlic
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
½ teaspoon Onion powder
Salt and pepper
2 tablespoons Olive oil
Juice of lime
¼ cup Chopped Cilantro

For Assembling Tacos (Avocado Corn Salsa)

1 Corn on the cob
1 Avocado
1 Jalapeno chopped
½ teaspoon Lime juice
Salt and pepper
¼ cup Cilantro chopped

Taco sauce

⅓ cup Mayo
¼ cup Sour cream
1-2 teaspoon Sriracha
1 teaspoon Juice of lime

Instructions

Marinate Shrimp- Begin with marinating Shrimp. If using frozen shrimp, drain water well after thawing. Add all the ingredients mentioned under marination. Rest for 15 minutes.
Taco Sauce- Mix everything mentioned under Taco Sauce. Check and add more hot sauce or lemon juice if you need.
Roasted Corn Avocado Salsa - Roast corn cob on a grill pan or outside grill until little charred marks appear. Remove the kernels. Add roasted corn, diced avocado, finely chopped Jalapeno, cilantro, salt, pepper, and lime juice to a bowl. Toss well and keep.
Grill Shrimp - Shake off extra marinade, grill the shrimp on a griddle pan or outdoor grill 2-3 minutes on each side until cooked through.
Assemble Tacos- Warm the Tacos or run over the flame directly until it is slightly charred around the edges. Spread spicy taco sauce, top it with grilled shrimp, avocado corn salsa, more cilantro and squeeze of lemon juice. Serve.

Notes

Use medium-sized shrimps as they hold well in the tacos.
You can make the taco sauce and Avocado corn salsa 1 day ahead and refrigerate. You might see a little discoloration in the salsa.
Once tacos are assembled, I recommend consuming them immediately else they will go soggy.

Nutrition