Okay, I’m done with the pumpkin recipes… for now. Even though fall is here, you can always use one more barbecue recipe and this is definitely it! I mean, by the end of the week we’ll be back up to the ’90s again. What the?!?! Anyhow, I’ve made these countless times this past summer and it’s my go-to recipe for when I need a great healthy meal.The real kicker in this recipe isn’t the shrimp though—it’s the salsa! By grilling all of the ingredients in the salsa, it really ramps up the flavor big time. In it, fresh corn, cherry tomatoes and poblano pepper are grilled and tossed with creamy diced avocado, cilantro and lime juice. I promise this will be a favorite for years to come!
Shrimp Tacos with Grilled Poblano Salsa
Ingredients
For the 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 teaspoon salt
1 tablespoon olive oil
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 teaspoon salt
1 tablespoon olive oil
For the tacos:
1 lb. shrimp
Corn or whole wheat tortillas
Directions
Heat your grill up to medium high. 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 onion should be charred. This will take about five minutes, flipping occasionally with tongs.
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 onion and place into bowl as well. 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.
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.
1 lb. shrimp
Corn or whole wheat tortillas
Directions
Heat your grill up to medium high. 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 onion should be charred. This will take about five minutes, flipping occasionally with tongs.
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 onion and place into bowl as well. 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.
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.
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