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.
Servings: 4 Servings
South of the Boarder Corn and Cotija Salsa.
- 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
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.
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.
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.
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!
Calories: 627kcal | Carbohydrates: 31g | Protein: 30g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 302mg | Sodium: 1700mg | Potassium: 526mg | Fiber: 7g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 38.2mg | Calcium: 315mg | Iron: 4.1mg