Shrimp Tacos with Corn Salsa and Chipotle-Avocado Crema
Happy Taco Tuesday, friends. Perhaps you should try some Shrimp Tacos with Corn Salsa and Chipotle-Avocado Crema:
These delicious tacos were born out of a recent personal tragedy. Mallie, one of my favorite friends, is getting married this summer and had her bachelorette party in Miami this past weekend. To say that I’d been looking forward to this trip for months would be an understatement. I had my flights booked, my crop tops packed, and I was excited about being “half-dressed and fully equipped” for 48 hours of bachelorette partying in South Beach.
Sadly, I never got to say bienvenido a Miami. Because I got sick. Really sick. And faster than you can say “penis-themed brunch,” my dreams of bouncing in the club where the heat is on were dead in the water. Instead of getting a cinnamon tan, I was forced to cancel my flights, unpack my bikinis, and watch 16 consecutive episodes of Friday Night Lights on my couch.
I was devastated not to be able to shower Mallie with the love and attention she deserved from me during this special weekend. Fact. However, I was also incredibly disappointed to have missed this adventure because I have never been to Miami or to a bachelorette party… and I feel like I was built for both. I like to think that my bachelorette partying skills will be on par with my spring-breaking skills, which are excellent. (That said, if anyone is getting married in the near future and would like me to test this theory at their bachelorette, please contact me via email. My schedule is pretty flexible.)
Naturally, I had serious FOMOS all weekend, and the #latergrams that were being circulated yesterday made me want to die. So, instead of wallowing, I decided to cheer myself up with some Miami-inspired beach cuisine. Since spring has sprung in NYC and my landlord still hasn’t turned off the heat, it’s definitely bikini weather in my apartment. Once Will Smith was bumping on my iTunes and I got busy making these epic shrimp tacos, things started to look up pretty quickly.
Let’s strip these bad boys down so you can oogle their awesome goodies properly. This is important, since each component of these tacos is incredibly versatile, and you may want to use them to sex up various other culinary creations.
First, you’ve got Chipotle-Avocado Crema:
This smooth-operating crema is a seriously explosive flavor combination. The heat from the chipotle peppers and coolness from the avocado makes for a delicious dichotomy. Combined with bright lime juice and the slight tang of sour cream, this crema is a creamy, spicy miracle-worker that takes these tacos to the next level. You could also spread this crema on a sandwich or burger, drizzle it over eggs, use it as a dip for sweet potato fries, or serve it alongside grilled meat or fish. It’s the sassiest condiment around.
Next, we have corn salsa:
Light, fresh, and ready in minutes, this is one of my favorite spring/summer recipes. There is sweetness from the corn, a little bit of fire from the jalapenos, and a great crunch from the cucumber and red onion. After the cilantro and lime work their magic, you’ve got the perfect shrimp taco base. However, you should feel free to eat this salsa on its own, add it to burritos and fajitas, or use it to spice up salads, flank steak, grilled chicken or fish. The possibilities are endless.
While the aforementioned condiments are awesome, the shrimp are obviously the star of these tacos:
Chili powder, lime, and garlic are foolproof, taco-friendly flavors that complement the delicate shrimp. I added some Tabasco Chipotle Sauce (because I have three half-empty bottles in my cabinet that my roommate “borrowed” from Chipotle), which adds a smoky kick without being overpoweringly spicy. For the record, these shrimp would also be great in a salad or over some cilantro-lime brown rice. Just giving you options, peeps.
Tender shrimp with corn salsa and chipotle-avocado crema are a taco-filling force to be reckoned with. I am officially adding these shrimp tacos to the rotation this month, and you should too. They are light, refreshing, and relatively harmless to your beach body, which is the holy trinity of spring meal requirements. The simplicity of shrimp tacos makes them perfect for a weeknight meal, especially if you’re into the idea of Taco Tuesdays, and let’s be honest, who isn’t?
In case you’re dinner partying soon, shrimp tacos are a smart choice for entertaining. You can prep everything in advance, quickly sauté the shrimp before serving, then set out the fixings and let your guests go wild assembling their own tacos. I would also like to remind you that Cinco de Mayo (my favorite holiday) is right around the corner, and these shrimp tacos are just the menu item you need for the day party you should already be planning. I’ll get working on margarita recipes and keep you posted.
Shrimp Tacos:(Serves 4)
Preparing your shrimp tacos:
-Combine all the ingredients for the marinade in a small bowl.
-Gently remove any tails from your shrimp.
-Place the shrimp in a large Ziploc bag and pour in the marinade. Remove any excess air from the bag, seal and refrigerate your shrimp for at least 30 minutes.
-Heat a large pan over medium heat. When hot, remove the shrimp from the marinade and add them to the pan. Sauté shrimp for approximately 1 minute until no longer pink. Be careful here, shrimp can take on a gross rubbery consistency if you overcook them. Don’t stress, just watch your shrimpies carefully, and be sure to remove them from the pan as soon as they become opaque.
-Microwave your corn tortillas for 15 seconds to warm them up a bit and make them pliable. Spread each tortilla with a dollop of crema, top with corn salsa, add your shrimp (I usually go with 3 per taco). Drizzle with some more crema if you’re feeling crazy.
Preparing your salsa:
-In a large bowl, combine all of the ingredients for your salsa. Cover with plastic and refrigerate until ready to serve. (I like to let refrigerate it for at least 20 minutes for the flavors to really blend).
Preparing your crema:
-Place all of the ingredients in a blender or food processor. Puree until smooth. Booyah.
8 corn tortillas (Yes, you can use flour tortillas if you want.)
1¼ lbs medium shrimp, peeled and deveined
3 tbsp fresh lime juice
1 tbsp Olive oil
1 tbsp Mexican style chili powder
2 cloves garlic, minced
1 tsp honey
1 tsp Chipotle Tabasco Sauce (optional)
Pinch of cayenne pepper (optional)
Salt to taste
Combine all the ingredients for the marinade in a small bowl.
Gently remove any tails from your shrimp.
Place the shrimp in a large Ziploc bag and pour in the marinade. Remove any excess air from the bag, seal and refrigerate your shrimp for at least 30 minutes.
Heat a large pan over medium heat. When hot, remove the shrimp from the marinade and add them to the pan. Sauté shrimp for approximately 1 minute until no longer pink. Be careful here, shrimp can take on a gross rubbery consistency if you overcook them. Don’t stress, just watch your shrimpies carefully, and be sure to remove them from the pan as soon as they become opaque.
Microwave your corn tortillas for 15 seconds to warm them up a bit and make them pliable. Spread each tortilla with a dollop of crema, top with corn salsa, add your shrimp (I usually go with 3 per taco). Drizzle with some more crema if you’re feeling crazy.
1 15 oz can whole kernel corn, drained (You can also use fresh corn if it’s available.)
½ cup cucumber, peeled, seeded and finely diced
1 small jalapeno, seeded and finely diced
½ red onion, finely diced
Juice of 1 lime (about 2 tbsp)
1 tsp olive oil
Salt to taste
In a large bowl, combine all of the ingredients for your salsa. Cover with plastic and refrigerate until ready to serve. (I like to let refrigerate it for at least 20 minutes for the flavors to really blend).
1-2 chipotle peppers in adobo
¼ cup fat-free sour cream
Juice of 1 lime
¼ cup milk or half-and-half
Salt to taste
Place all of the ingredients in a blender or food processor. Puree until smooth.
Never miss a post!
Get new recipes and lifestyle tips delivered straight to your inbox.