Southwest Shrimp Tacos Recipe
Southwest Shrimp Tacos are a perfect weekend treat. Just marinade, place on skewers, and grill.
Ingredients
- 3 Corn on The Cob Husks removed
- 2 tablespoons Butter Melted
- 2 pounds Shrimp Large enough to grill easily, peeled and deveined
- 1/2 tablespoon Red Chili Powder
- 1/2 tablespoon Paprika
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Ground Cayenne Pepper
- 2 cloves Garlic Minced
- 1/3 cup Fresh Lime Juice
- 2 tablespoons Lemon Juice
- 16 ounces Sour Cream
- 2 tablespoons Red Onion Finely chopped
- 1 clove Garlic Minced
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Ground Cayenne Pepper
- 1/2 teaspoon Cumin
- 1/4 teaspoon Salt
- 2 tablespoons Buttermilk
- 2 tablespoons Fresh Cilantro Chopped
- 1 teaspoon Fresh Lime Juice
- 10-12 Flour Tortilla Small
- Lettuce Shredded
- 1 Avocado Thinly sliced
- 1/4 cup Fresh Cilantro Chopped
- Fresh Lime Juice
Instructions
- In a medium bowl, add all of the southwest sauce ingredients; whisk together until well blended.
- If possible, make this sauce the day before and store covered in the refrigerator overnight. The flavors will meld together and the sauce will taste even better on the 2nd day!
- Using a large bowl, whisk together all of the marinade ingredients. Add the shrimp and toss to coat. Set aside for 15 minutes.
- Preheat an outdoor grill to medium-high heat.
- Brush the corn lightly with melted butter and grill until grill marks form, about 10-12 minutes. Remove corn from grill. Once cooled slightly, cut the corn off of the cob with a sharp knife. Set aside.
- Once the shrimp have marinated for about 15 minutes, remove from the Marinade and place on wooden skewers. Discard Marinade.
- Grill shrimp for 2-3 minutes per side, or until fully cooked.
- Place the grilled shrimp into the flour tortillas. Top with shredded lettuce, sliced avocado, chopped cilantro, and grilled corn. Finish with a generous amount of the Southwest Sauce and an extra dash of lime juice.