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Grilled Shrimp Tacos with Poblano-Corn Salsa

PBS Food
  • minutes
  • Serves 4

INGREDIENTS

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 salt

1 tbsp

olive oil

Tacos:

1 lb

shrimp

1

package corn tortillas