Shrimp Taco with Grilled Corn and Black Bean Salsa and Cilantro Lime Crema
Perfectly grilled shrimp shines with the added freshness of lime, cilantro, and corn. Served as appetizers or a meal, these delightful tacos are both elegant and unpretentious. Perfect for a poolside lunch or patio dinner.
Grilled Corn and Black Bean Salsa
- 1 ear corn, husks and silks removed
- 1 tbsp oil
- 1 tbsp cumin
- 1 15-ounce can black beans, drained and rinsed
- ¼ cup finely chopped medium red onion
- ½ cup finely chopped red bell pepper
- 1 tbsp finely chopped jalapeno with seeds removed
- 2 tbsp chopped cilantro leaves
- 3 tbsp fresh lime juice
- ½ garlic clove, minced
Lime Cilantro Sauce
- 1 cup Greek yogurt
- ½ cup mayonnaise
- 3 tbsp fresh lime juice
- 3 tbsp very finely chopped cilantro
- ½ clove garlic, minced
- 2 tbsp That Guy's BBQ Sauce - Lime and Habanero
- Salt and freshly ground black pepper
- 1 kg medium-sized shrimp, deveined and shells (including tails) removed
- ½ cup That Guy's BBQ Sauce - Lime and Habanero
- 24 small flour or corn tortillas
If using wooden skewers, soak in warm water while you prepare the rest of the recipe.
If shrimp is frozen, defrost. Dry shrimp well with a paper towel.
In a large bowl, stir the BBQ sauce with the shrimp. Let marinate while you prepare the salsa and sauce.
Preheat BBQ to 500ºF. Lightly brush the oil over the niblets. Sprinkle the cumin and rub into the crevices. Place on grate of BBQ and roast for a few minutes on all sides. The corn should have some smokey char and blistering. Let cool slightly before using a sharp knife to cut off the niblets. Set aside.
In a small bowl, combine all the salsa ingredients with the cooled niblets and stir well. Set aside.
Cook the shrimp:
With two skewers laying side by side on a cookie sheet, slide the shrimp on, one by one. Arrange as many as you can on the skewers, leaving enough space between them to cook evenly. You may need 6 sets of skewers, depending on their length.
Pre-heat the grill until very hot (about 500ºF). Just before placing on the skewers, reduce heat to low (about 275ºF to 325ºF. Lightly grease the grates. Then gently place the skewered shrimp on the grates and cook for about 3 minutes per side with the lid closed. The shrimp should become opaque and the edges should show caramelization. Remove from heat and place on a platter. Carefully slide the shrimp off the skewers.
Assembling the recipe:
For each tortilla, place 3 shrimp, 2 tbsp of salsa, and a drizzle of the sauce. Serve immediately or at room temperature.
- I usually make most things from scratch but I don't hesitate to use a little help from exceptional products like That Guy's Sauces. Check them out at thatguyssauces.com.
I tend to use my Instant Pot to cook dry black beans. Then I drain them, let them cool and freeze them in small portions in plastic bags.
If you do not have a taco holder, improvise with a baking cooling rack with rungs. Lay the tortilla shells in the rungs and fill each taco. Your guests can then help themselves.
Experiment with different types of fruit to replace the mango.
If you do not like cilantro, either leave it out or replace it with fresh parsley or fresh mint. Dried herbs would really not add the same freshness.
If you prefer, you can use a larger size shrimp and adjust the cooking times accordingly.
This recipe works well with substitutions so try different combinations of onions, fruit, and fresh herbs and spices.
I generally do not heat up the tortillas shells unless I am using corn tortillas.