Spicy Shrimp Tacos with Guacamole Corn Salsa
Ingredients:
  • Shrimp Tacos
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1 tablespoon chili powder (ancho or chipotle is recommended)
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 soft corn tortillas
Ingredients:
  • Yucatan® Guacamole and Corn Salsa
  • 8 oz Yucatan® Guacamole
  • 2 to 3 tablespoons fresh lime juice
  • 1 ripe red tomato, seeded and cut into 1/4-inch dice
  • 1 ear sweet corn, shucked (can substitute small can of corn)
  • 1 scallion, both white and green parts, trimmed and finely chopped
  • 1 to 2 jalapeño peppers or Serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
Directions:
Rinse the shrimp under cold running water, and then blot them dry with paper towels. Place the chili powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour. Cook the shrimp. Using a grill pan or skillet, place on stove and preheat it to high over medium heat. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side. Preheat oven to 300 degrees and wrap the corn tortillas in foil. Make the guacamole and corn salsa: place the 8 oz Yucatan® Guacamole in the bottom of a nonreactive mixing bowl and gently mix it with 2 tablespoons of the lime juice. Spoon the tomato on top of the guacamole. Cut the kernels off the corn. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered. About 15 minutes before serving, place the foil-wrapped tortillas in the oven to warm. Just before serving, add the jalapeño(s) and cilantro to the salsa mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned. On each plate, place one warm tortilla and top with 4 shrimp and desired amount of salsa.
Makes 4 servings.
Try these quick and convenient menu ideas made more delicious with the great taste of Yucatan Guacamole.