Let’s make a deal.
We eat all of our tacos this summer with fresh fruit salsa (cause I could live on fruit salsa)?
Sound good? Mmm k – cool!
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. I tried so hard to fit the watermelon part into the title, but the options where just too insanely long, even for me, and you know I like a long title.
And don’t be freaked by watermelon in with your taco, promise, it’s so crazy good, especially with a zesty shrimp like this. Really though, you can use any fruit you love, peaches, nectarines, berries, mangos and pineapple would all work. I’d be extra proud if you even went ahead and made not only this Corn and Cotija Salsa, but also a summer fruit salsa with mixed summer fruits. In fact, let me just write out a little guide fo ya.
- 2 cups fresh summer fruit, chopped (a mix of stone fruits, berries and either pineapple and or mango is ideal)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1-2 jalapenos, seeded + chopped
- juice of 1 lime
Add it all to a bowl and toss. DONE. Now eat with a spoon….oops, I mean add to your tacos 🙂
Ok, ok, sidenote time.
My cousins are currently texting me photos of recipes of mine they just made and it’s totally making my day. Marge made this salmon with a BOAT load of veggies and I swear, it looks better than mine. She had the perfect colors on her veggies and salmon. Two thumbs up to her for sure. She said she loved it, so guys, check out the recipe!
And Abby made these tarts from Friday…using a magic bullet. I was surprised, but she said the bullet worked, and the tarts looked great, so cool! Also, she said she was going to be fat from eating them all, but I quickly reminded her that the tarts are practically healthy…and then all was good with the world again. So if you’re looking for a healthy, easy summertime dessert you should probably check these tarts out too.
Abby and friends approved…yes!
OH AND, I feel like I should mention that I get just as excited when you guys show me photos of the dishes you have made on Instagram. I try to look at them every night before I go to bed and I swear, it’s my favorite part of the day. So please, please, please, if you make something of mine, tag #halfbakedharvest in your photo. I’ll surely give you a “like” and you will surely make me smile!!
No really, do it.
Why not start tonight? Instagram a photo of these zesty grilled shrimp tacos. It will make my Monday, and I’m pretty sure it will make yours too. See, it’s a win, win situation!
Plus, the tacos are literally the easiest thing to make. Definitely one of my easier recipes on the site, and if you don’t feel like starting up the grill, the shrimp can easily be sautéed in a skillet. I love the flavor the grill adds, but either way the shrimp is going to be awesome. It’s super fresh with just a little smokyness and spice. Perfect combo.
But umm, can we talk about this south of the border salsa?? It’s made up of cotija cheese (you can sub feta if needed), grilled corn, jalapenos, cilantro, basil and lime and it’s pretty much my world right now. Just like the fruit salsa, I totally ate this with a spoon. It’s better with chips though and even better on these tacos. Clearly.
But really, cheese based salsa?? That’s what’s up!
Ok, and finally before I go, I just have to say that we tried to get the goats over the weekend. The fam (minus me, Creighton, Trevor, Brendan, Malachi and Red…so really just mom, dad and Asher) drove two+ hours down to Loveland, CO only to have the women text my mom when they got nearby and say that she was sorry, she missed all messages my mom left, but she has to go church now, so she can’t sell the goats today after all.
Ahh, what?!?! Yeah, I am serious. LAME.
Maybe next weekend.
Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.
- 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
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!
For now, lets just pretend it’s Friday, drink margs (pineapple-kiwi for me!) and eat tacos. Yes, please!