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Grilled Shrimp Tacos with Avocado-Corn Salsa

Christine Gallary
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

2

lbs Shrimp, large

2

Avocados, medium

4 tsp

Chipotle, powder

2 tbsp

Cilantro, fresh

4

ears Corn, white or yellow

4

Scallions, medium

1

Serrano chile

3

Tomatoes, medium small

5 tbsp

Lime juice, freshly squeezed

2 tsp

Kosher salt

2 tbsp

Olive oil

1/4 tsp

Cumin, ground

16

Corn tortillas

10

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