Grilled Shrimp Tacos With Avocado-Corn Salsa Recipe

-

 








The main ingredient of this dish is succulent grilled shrimp, coated in a perfect blend of Mexican spices, accompanied by a zesty salsa made with creamy avocado and sweet, smoky corn.

You've got something special when you wrap up all those delicious flavors in a warm tortilla. You can never go wrong with a bite that transports your taste buds to a sunny beach, whether it's Taco Tuesday or any other day.

This recipe is easy to prepare, which is one of its highlights. The dish can be made in forty minutes, making it the perfect dish for any occasion. Whether you are hosting a dinner party with friends or making a quick weeknight dinner, this recipe is perfect.

Ingredients


  • 2 pounds large Wild Caught Gulf shrimp, peeled and deveined
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ lime
  • Neutral oil

  • FOR THE SALSA
  • 1 large avocado, diced large
  • 1 ear of corn
  • ½ cup diced red onion
  • 2 tablespoons minced cilantro
  • ½ lime
  • Salt, to taste
  • Optional Ingredients

  • Corn tortillas
  • Flour tortillas
  • Lime wedges

Instructions


1. Place the corn on a hot grill after shucking it. You should grill it for around 15 minutes, turning regularly, until it is lightly charred on all sides.

2. Corn should be sliced off the cob and combined with avocado, onion, cilantro, and lime. Add salt to taste and mix well.

3. Add the spices to the shrimp in a large bowl. Combine the spices with a spoon and stir until they are evenly distributed.

4. Put the shrimp on skewers.

5. After pushing everything to one side, add the beaten eggs to the other side of the skillet. Cook the eggs by stirring them to scramble them. When the veggies are done cooking, combine them with the veggies.

6. After the shrimp has been cooked, the shrimp and rice can be added back to the skillet. Add the soy sauce and mirin, and mix well. Cook the shrimp and rice for about two minutes, then stir them well to ensure they are well heated.

7.  Add sesame seeds and green onions to the dish when serving.

Enjoy!

Comments

Post a Comment

Popular posts from this blog

Cajun Fried Catfish

-
Image
  CAJUN FRIED CATFISH An old-fashioned favorite in the Deep South, Cajun Fried Catfish is breaded in spicy cornmeal and soaked in buttermilk. Cajun Fried Catfish is really the same as Southern Fried Catfish, just kicked up with some good ol Cajun spices for added flavor and heat.  I grew up eating a lot of fried catfish.  Before frying, the fish should be soaked in buttermilk for 30 minutes to an hour.    In some old recipes, plain milk is called for, but buttermilk's acid does the trick rather than plain milk. Ingredients 6   pounds   catfish fillets 1   cup   buttermilk 4   cups   vegetable oil or lard for frying Cornmeal Mix: 1   cup   all-purpose flour 2 1/2   cups   yellow cornmeal 2   tablespoons   Cajun Seasoning   used: Tony Chacheries Seasoning 1   teaspoon   garlic powder or granulated garlic 2   teaspoons   ground black pepper Instructions Place fish fillet strips in a large bowl after rinsing under cold water. Before frying, cover fish with buttermilk, mix with your han
Read more

A flavor explosion you won't soon forget!

-
Image
There are several reasons why people  love bacon-wrapped jalapenos.   Bacon's savory and smoky flavor combined with jalapenos fiery heat makes this dish satisfying and delicious.    Furthermore, the contrast in textures between the crispy bacon and the tender jalapeo is another factor that adds to the pleasure of eating this dish. Besides being savory, salty, and slightly spicy, bacon-wrapped jalapeo peppers have a unique combination of flavors that appeal to many different taste buds.   This dish can also be served as an appetizer or snack during social gatherings, making it convenient for a variety of occasions.   Cooking with bacon, such as grilling or baking, brings out its rich flavor and enhances its flavor.  Ultimately, love for bacon-wrapped jalapeo peppers is a subjective thing.  There is no question that its appeal is due to the harmonious blend of flavors and textures. Available in the frozen prepared food section at your grocery store. Big Easy Foods
Read more

Big Easy Louisiana Boudin Kolache

-
Image
  Big Easy Boudin Kolache minutesminutTotal: Kolaches filled with Louisiana boudin are a delightful Cajun culinary tradition. They are often  served for breakfast,  or as a tasty snack.   This is a simple, yet delicious version of kolache made from crescent rolls stuffed with Louisiana Cajun boudin. Ingredients: 1 Big Easy Foods 14 oz pack - Alternatively, you might want to try Market Basket Smokehouse boudin, Savoie's boudin, or Zummo's boudin.  1 to 2 cans 8 count (Pillsbury, or Great Value)  crescent rolls  Cooking frozen boudin:  Stovetop cooking Instructions: Cook thoroughly to an internal temperature of at least 165˚F. Place Boudin links in enough water to cover. Simmer for 10 minutes. Remove links from water and allow 2 to 3 minutes before serving. Directions: 1.  The crescent rolls should be prepared on a baking sheet lined with foil and sprayed with cooking spray while the boudin is cooking. 2. Divide the boudin link in half and spoon j ust enough boudin onto the wider
Read more