Shrimp Taco Recipe
Adobo – Marinated Jumbo Shrimp Roasted Corn Salsa Avocado Crema Red Cabbage Slaw Chipotle Aioli Cilantro White Corn Tortilla
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Ingredients
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Adobo Marinated Jumbo Shrimp
Roasted Corn Salsa
Avocado Crema
Red Cabbage Slaw
Chipotle Aioli
Taco Assembly
Method
Adobo Marinated Jumbo Shrimp
- 1
Marinate the Shrimp
In a bowl, combine jumbo shrimp, adobo sauce, lime juice, minced garlic, and olive oil. Mix well to coat the shrimp. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Shrimp
Preheat a grill or stovetop grill pan over medium-high heat. Remove the shrimp from the marinade and grill for about 2-3 minutes on each side or until they are cooked through and opaque.
Roasted Corn Salsa
- 3
Prepare the Corn
In a skillet, roast fresh corn kernels over medium-high heat until they are slightly charred, about 5-7 minutes. Remove from heat and let cool.
- 4
Mix the Salsa
In a bowl, combine the roasted corn, diced red bell pepper, finely chopped red onion, chopped cilantro, and lime juice. Stir well to combine and set aside.
Avocado Crema
- 5
Blend the Crema
In a blender or food processor, combine ripe avocados, sour cream, and lime juice. Blend until smooth and creamy. Adjust seasoning with salt if needed.
Red Cabbage Slaw
- 6
Prepare the Slaw
In a large bowl, mix shredded red cabbage and grated carrot. In a separate small bowl, whisk together apple cider vinegar and honey. Pour the dressing over the cabbage mixture and toss to combine. Let it sit for at least 10 minutes to soften.
Chipotle Aioli
- 7
Make the Aioli
In a small bowl, mix mayonnaise, chipotle peppers in adobo, and lime juice. Stir well until smooth. Adjust seasoning with salt if needed.
Taco Assembly
- 8
Assemble the Tacos
Warm the white corn tortillas on a skillet. To each tortilla, add grilled shrimp, a spoonful of roasted corn salsa, a drizzle of avocado crema, some red cabbage slaw, and a dollop of chipotle aioli. Garnish with fresh cilantro. Serve immediately.