Taco Tuesday Summer Style! (Or when you're dreaming of warmer weather) This quick and easy meal is naturally gluten-free and can be adapted for the vegetarians in your family by substituting black beans for the shrimp and it is sooooo good! And the Zesty Corn Salsa has the best flavor -- we love eating it straight with chips!
Grilled Shrimp Tacos with Corn Salsa
Fresh, Flavorful & Satisfying
Tacos are a go to dinner around here and these easy Grilled Shrimp tacos are a favorite!
They are simply grilled shrimp (simply seasoned with EVOO, lime juice, chili powder & cumin), topped with the yummiest corn salsa, some red cabbage, avocado and a squeeze of fresh lime juice.
Super quick and easy to make, these tacos are fresh, light & taste like summer, whether is actually is summer by you or you’re just dreaming of warmer weather.
Vegetarian friends, substitute black beans for shrimp and it’s soooo good!
Zesty Corn Salsa recipe adapted from Cooking Light, it’s corn, red onion, jalapeños, cilantro, lime juice, lime zest, extra virgin olive oil and a few tomatoes for a pop of color.
If you don’t have corn on the cob or a grill, you can blacken frozen or canned corn in a saute pan and works beautifully!
Then add it to a big bowl along with all the rest of the ingredients and that’s it!
It is fresh, citrus-y, has just a little zing and delicious!
I actually love it straight from the bowl with chips.
Let’s talk the vegetarian version for a minute…
My family loves shrimp but I haven’t eaten it in a while (personal preference), but I love this meal because I warm up some black beans with the chili lime marinade, then serve it topped with the corn salsa and it is amazing!
How yummy does this look? And I even forgot the purple cabbage here, which would make it look even more colorful and pretty!
Whether you make it with the shrimp or black beans, I hope you love it as much as we do!
Scroll down for recipe and leave a comment if you make it.
An easy weekday (Taco Tuesday!) or weekend dinner. Corn Salsa and Grilled Shrimp, served with red cabbage, avocado and a squeeze of fresh lime juice. Corn Salsa recipe adapted from Cooking Light magazine. Vegetarian friends, substitute black beans for shrimp and it's delicious.
24 small to medium shrimp, cleaned, peeled and deveined
*Vegetarian option: 1 15 oz can black beans, rinsed and drained will give you 4 tacos. For 8 tacos, use 2 cans of black beans and double the marinade.
8 soft gluten-free corn tortillas or gluten-free flour tortillas
Shrimp marinade (feel free to double if want extra seasoning but a little goes a long way)
1 Tbsp Olive oil
½ tsp chili powder
¼ tsp salt
¼ tsp ground cumin
1 clove garlic , minced
1 teaspoon lime juice
Corn Salsa (adapted from Cooking Light)
5 ears fresh corn (Alternatively use 4 cups frozen or canned corn, drained and rinsed)
3 tbsp olive oil, divided
½ cup red onion, finely chopped
½ cup cilantro, chopped
1 tsp lime zest (grated lime rind)
2 tbsp fresh lime juice
1 tsp kosher salt
1- 2 green jalapeños, seeded and minced (original recipe calls for 2 but I only used 1)
¼ - ½ cup tomatoes, seeded, cored and chopped (optional, I added some at the last minute for color)
Avocado, cut into cubes
Chopped red cabbage
Preheat grill to medium-high.
Brush corn with 1 tbsp oil. Grill, uncovered, turning often, until charred on most or all sides, approximately 15 to 20 minutes. Let cool a bit then, with a knife, slice kernels off the cobs.
If using frozen or canned corn, over high heat, add 1 tbsp oil to a saute pan, then add corn and saute for 7-10 minutes or until it starts to brown
Combine corn, remaining 2 tbsp oil, onion, and remaining ingredients.
Keeps well so can make ahead.
Whisk marinade ingredients together in a medium bowl.
Add Shrimp and toss to combine. Let sit for as little as 10 minutes.
Then cook shrimp. If using a grill, place shrimp on a grill pan or skewers so that they don't fall through. Grill on medium high heat for approximately 2-3 minutes per side or until cooked through and lightly charred. Alternatively, cook on an indoor grill pan or saute pan over medium high heat.
Black Bean Option
Combine black beans with marinade in a medium bowl. Serve at room temperature or heat in a small pan over low heat for 5 minutes immediately before serving.
Pro tip: to soften gluten-free tortillas, place them in a stack on a microwave safe plate, cover with a very slightly damp paper towel, then place in a microwave to 30 seconds.
To assemble tacos, place red cabbage on base on tortilla, top with 3 shrimp, then corn salsa, avocado and a squeeze of fresh lime juice.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...