Southwest Shrimp Tacos
Recipe GLPRbc353792840c6f
Succulent grilled shrimp tacos bursting with southwestern flavors. Tender shrimp are marinated in a cumin and chili blend, then grilled to perfection. Each taco is topped with charred corn, creamy avocado, fresh cilantro, and shredded lettuce, all finished with a zesty lime and sour cream sauce that brings everything together.
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Ingredients
2 pounds large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1 teaspoon coriander powder
1/2 tablespoon paprika
1 teaspoon red chili powder
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
2 tablespoons lemon juice
1/3 cup fresh lime juice
16 ounces sour cream
1/4 cup fresh cilantro, chopped
2 tablespoons red onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons buttermilk
2 tablespoons butter, melted
3 ears corn, husks removed
10-12 small flour tortillas
shredded lettuce
1 avocado, thinly sliced
Directions
Prepare the southwest sauce by combining sour cream, lime juice, cilantro, red onion, buttermilk, salt, and black pepper in a medium bowl. Whisk until smooth and well blended. For best flavor, make this sauce at least a few hours ahead or the night before, and refrigerate covered. This allows the flavors to meld beautifully.
In a large bowl, prepare the shrimp marinade by whisking together ground cumin, coriander powder, paprika, red chili powder, cayenne pepper, minced garlic, lemon juice, and fresh lime juice. Add the shrimp and toss well to coat evenly. Let the shrimp marinate at room temperature for 15 minutes.
Preheat an outdoor grill to medium-high heat. Lightly brush the corn ears with melted butter. Place on the grill and cook for 10-12 minutes, turning occasionally, until golden grill marks form on all sides. Remove from heat and set aside to cool slightly.
Once the shrimp have marinated, remove them from the marinade and discard the marinade. Thread the shrimp onto wooden skewers (soaked in water for 30 minutes). Place on the hot grill and cook for 2-3 minutes per side until the shrimp are opaque and cooked through, reaching an internal temperature of 145°F.
Cut the cooled corn kernels off the cobs using a sharp knife. Warm the tortillas on the grill or over a flame for a few seconds per side to make them pliable.
Assemble each taco by placing grilled shrimp in a warm tortilla. Top with shredded lettuce, sliced avocado, grilled corn kernels, and a sprinkle of fresh cilantro. Drizzle generously with the southwest sauce and finish with a squeeze of fresh lime juice. Serve immediately.
