Grilled Shrimp Tacos with Corn Salsa

An easy weekday (Taco Tuesday!) or weekend dinner. Corn salsa and grilled shrimp are served with red cabbage, avocado, and a squeeze of fresh lime juice.

- shrimp - black beans - corn - cilantro - jalapeños


"This made a delicious dinner! I loved the beans with the shrimp and the corn salsa. It was a delicious summer meal!"

- Deborah Taylor

Brush the corn with 1 tablespoon of oil. Grill, uncovered, turning often, until charred on most or all sides, approximately 15 to 20 minutes.

Let it cool a bit, then, with a knife, slice the kernels off the cobs.

If using frozen or canned corn, over high heat, add 1 tablespoon of oil to a sauté pan, then add the corn and sauté for 7–10 minutes or until it starts to brown.

Combine corn, the remaining 2 tablespoons of oil, onion, and remaining ingredients.

Whisk the marinade ingredients together in a medium bowl.

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.