Name: Grilled Shrimp & Corn Salsa Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 24 small to medium shrimp (cleaned, peeled and deveined); *Vegetarian option: 1 15 oz can black beans; 8 soft gluten-free corn tortillas or gluten-free flour tortillas; 1 Tbsp Olive oil; 1/2 tsp chili powder; 1/4 tsp salt; 1/4 tsp ground cumin; 1 clove garlic (minced); 1 teaspoon lime juice; 5 ears fresh corn (Alternatively use 4 cups frozen or canned corn, drained and rinsed); 3 tbsp olive oil (divided); 1/2 cup red onion (finely chopped); 1/2 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)); 1/4 - 1/2 cup tomatoes (seeded, cored and chopped (optional, I added some at the last minute for color)); Avocado (cut into cubes); Chopped red cabbage

Grilled Shrimp Tacos with Corn Salsa

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!

Recipe

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5 from 3 votes

Grilled Shrimp & Corn Salsa Tacos

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.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Dinner, Summer

Cuisine: Gluten-Free, Dairy-Free, Vegetarian option

Servings: tacos

Author: Healthy Gluten-free Family

Ingredients

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
1/2 tsp chili powder
1/4 tsp salt
1/4 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
1/2 cup red onion finely chopped
1/2 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)
1/4 - 1/2 cup tomatoes seeded, cored and chopped (optional, I added some at the last minute for color)

Toppings

Avocado cut into cubes
Chopped red cabbage

Instructions

Corn Salsa

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.

Shrimp

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.

Tacos

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.

Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

4 thoughts on “Grilled Shrimp Tacos with Corn Salsa”

This is one of my favorite recipes! There’s a restaurant in my area that has shrimp tacos on the menu and it’s my go-to. However, it’s a bit pricy so I don’t go there often. These tacos taste almost identical! Not complicated to make, and the family enjoys it.