Shrimp Tacos with Grilled Poblano Salsa
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(2)
Ingredients
Not specified
- 1 ear corn, husked
- 6 scallions, white and light green parts only (about 5 inches)
- 1 poblano chile pepper
- 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 lb shrimp, deveined
- Corn or flour tortillas
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Preparation
Step 1
Heat your grill up to medium-high. Brush corn, green onions, and poblano pepper with olive oil and place on the grill. You want everything to have a nice char to it—the pepper should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.
Step 2
When done, remove veggies from the grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into a 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.
Step 3
Grill the shrimp for only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.
Step 4
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Chef's notes
The salsa is the star of the dish, adding a vibrant and flavorful kick.
Serve the tacos in corn tortillas for a traditional touch or in flour tortillas if preferred.
This dish can also be enjoyed as a salad by serving the shrimp and salsa over a bed of greens.
