Grilled Shrimp Tacos with Avocado-Corn Salsa

 

There is something about shrimp tacos that is just so right and good about the world.  When I am eating this, it is not hard at all to imagine myself on a beach in Mexico and feeling completely transported. The flavors of the filling and salsa are so fresh and bright and pair perfectly with a lightly toasted corn tortilla from the grill.  And it would certainly change up a "taco Tuesday" rut with a seafood approach.  I see us eating this all summer long.

 

Grilled Shrimp Tacos with Avocado-Corn Salsa

Salsa

4 ears white or yellow corn, shucked (or about 1 cup frozen corn)

4 medium scallions, thinly sliced (white and light green parts only)

3 medium tomatoes, cored, seeded, and cut into small dice (or just one can of diced tomatoes, drained)

3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed

2 tablespoons finely chopped fresh cilantro

1 serrano chile, stemmed and finely chopped

1 1/2 teaspoons kosher salt, plus more as needed

2 medium avocados

 

Tacos

 

2 tablespoons freshly squeezed lime juice (from about 2 medium limes)

2 tablespoons olive oil

4 teaspoons chipotle powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

2 pounds peeled and deveined large shrimp (about 45 shrimp)

10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

16 grilled or warmed corn tortillas

 

Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.  Or just skip this whole process and just use about 1 cup of frozen corn.

 

Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.  Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin).  Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.  Taste and add more lime juice or salt as needed; set aside.

 

Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.  Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl. Add the shrimp and toss to combine.  Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp. Transfer the skewers to a baking sheet.

 

Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.

 

Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop. Place in a serving bowl.  Serve the shrimp with the tortillas and salsa as well as sour cream and guacamole, if you want (which I do).