Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.
Technically this taco really isn't a fruit salsa, it's a cheese salsa (oh my gosh, yes!!), BUT I of course just had to add some summer fruit, so I threw in some watermelon.
Foto: Half Baked Harvest
Ingredients
- 1 pound raw shrimp (peeled + deveined)
- 1/4 cup olive oil
- juice + zest of 1 lemon
- juice + zest of 1 lime
- 2 cloves garlic (minced or grated)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 cup watermelon (diced)
- 6 -8 flour or corn tortillas (warmed)
- quinoa or rice (for serving)
- fresh cilantro and basil (chopped for serving)
- 1/2 cup Cotijia cheese (crumbled (may sub feta cheese))
- 1 ear grilled corn (kernels removed)
- 1 avocado (diced)
- 1 jalapeno (seeded + diced)
- 1/4 cup basil (chopped)
- 1/4 cup cilantro chopped
- juice of 1/2 a lime
Steps
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Add the shrimp to a bowl. Add the olive oil, juice + zest of 1 lemon, juice + zest of 1 lime, garlic, smoked paprika, chipotle chile powder, cumin and salt. Toss well and let the shrimp sit for 15-30 minutes.
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Meanwhile, make the salsa. In a bowl, combine the cotija cheese, corn, jalapeno, basil, cilantro and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.
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Heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for 3-4 minutes per side or until light char marks appear. I like to brush some of the marinade left in the bowl over the shrimp when I first put the shrimp on. Once done cooking, remove the shrimp from the grill and if desired squeeze with a little lemon and lime juice. Sprinkle with basil + cilantro.
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To serve, spread a little quinoa or rice inside each warmed tortilla. Add the watermelon and shrimp. Top with salad and garnish with cilantro. Eat!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw shrimp | 1 pound | Rp 60.000/kg | Rp 6.000 |
| olive oil | 0.25 cup | - | - |
| juice + zest of 1 lemon | 1 l | - | - |
| juice + zest of 1 lime | 1 l | - | - |
| garlic | 2 cloves | - | - |
| smoked paprika | 1 teaspoon | Rp 40.000/kg | Rp 200 |
| chipotle chili powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| salt | 1 teaspoon | - | - |
| watermelon | 1 cup | - | - |
| -8 flour or corn tortillas | 6 | - | - |
| quinoa or rice | - | - | - |
| fresh cilantro and basil | - | - | - |
| Cotijia cheese | 0.5 cup | - | - |
| ear grilled corn | 1 | - | - |
| avocado | 1 | - | - |
| jalapeno | 1 | - | - |
| basil | 0.25 cup | - | - |
| cilantro chopped | 0.25 cup | - | - |
| juice of 1/2 a lime | - | - | - |
*Estimated market prices, may vary by region
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