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!


- shrimp - tortillas - olive oil - chili powder - garlic

Preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred on most or all sides, approximately  15 to 20 minutes.

Corn Salsa


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


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.



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.


Swipe up for full recipe!