And just like that its June. Almost 3 months into lockdown and now with protests against injustice it seems the world has flipped on its head. I have been reflecting on whats happening all across America and it gives me hope to see when injustice happens people unite and rise to the occasion. They use their voices and rights to speak up against injustice, educate themselves and listen.
The kitchen and cooking is my therapy, my cozy, comfort space. I have been cooking comfort meals all through this lockdown, and now with warm weather upon us, we are enjoying all the sweet summer fruits and favorite summer meals. Summer is great for seafood, its light, healthy and pairs with so many flavors. These shrimp tacos are light, spicy and delicious with a sweet and savory salsa and a punchy jalepeno crema. Hope you give it a try, if you do please leave a comment here or on Instagram. I love to see your recreations.
Spicy Shrimp Tacos Cherry Corn Salsa
INGREDIENTS
- 1 pound raw large shrimp, peeled + deveined
- 2-3 tablespoons avocado or any neutral oil
- 2 cloves garlic grated
- 1 teaspoon smoked mild paprika
- 1 teaspoon chipotle chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- Sea salt as needed
- 8-10 flour or corn tortillas warmed
CORN AND CHERRY SALSA
- 1 cup pitted cherries halved or strawberries
- 2-3 tablespoons Cotijia or mild feta crumbled, optional
- 1 cup grilled corn kernels I used frozen
- 2 small hass avocado diced
- 1 jalapeno seeded and diced
- 1/4 cup cilantro chopped
- micro greens for garnish
- juice of one lime
- JALEPENO CREMA
- 1-2 jalepeno, deseeded if you prefer milder
- 1 cup thick yogurt
- 2 tablespoons mayo for extra richness, optional
- 1 tablespoon lime juice
- 1 small clove garlic grated
- sea salt
INSTRUCTIONS
- Marinade the shrimp with garlic, smoked paprika, chipotle powder, cumin, sea salt, olive oil, juice and 2 tablespoons lime juice. Toss and allow to sit for 30 minutes.
- While the shrimp marinates, make the salsa. In a bowl, combine the roasted corn, jalapeño, cherries, cilantro and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and keep refrigerated until ready to serve.
- Heat a skillet or grill pan to high. Once hot, grill the shrimp for 3-4 minutes each side, be careful not to one cook the shrimp to prevent the shrimp turning rubbery.You can brush some of the marinade left in the bowl over the shrimp when I first put the shrimp on.
- Once cooked, squeeze some lime juice over the grilled shrimp to keep them moist and flavorful.
- If you want some thing extra blend all the ingredients for the jalepeno crema.
- To serve, place 3-4 shrimps on each warmed tortilla. Spoon some salsa. Top with jalepeno crema or lime juice.
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