Today I have another recipe you can make for your Cinco de Mayo party. If you are not having or attending a Cinco de Mayo party then you can make these tacos just for fun! Do you really need an excuse to eat tacos? Are you guys as obsessed with tacos as I am? I put all kind of meat into my tacos. I’ve done beef brisket tacos, spicy pulled pork tacos, Asian pulled pork tacos, shrimp tacos, grilled fish tacos, fried fish tacos, grilled shrimp tacos, and of course ground meat/turkey tacos. Tortillas are a great vehicle for serving whatever meat/seafood you have prepared.
Even though I LOVE tacos, sometimes they are not the healthiest choice. If you use a high fat meat then throw on a bunch of shredded cheese and sour cream they can be a little heavy. We have chosen lighten up our tacos by using shrimp instead of a high fat meat. We used just a little bit of cheese and we kicked up the flavor in the sour cream so that we don’t have to use so much. I won’t be giving up any of my other tacos but I will be adding these to my taco line up. If only I could get Cliff to eat shrimp. I am working on him though…
Here is what you’ll need
Sprinkle the shrimp with salt and pepper and add the lime juice, garlic, and canola oil
To the sour cream add the sriracha and cilantro
Grill the corn
When the corn is done grill the shrimp
Remove the corn from the cob
Cut the shrimp into bite sized pieces and add it to the corn
Put everything into a warmed tortilla. Enjoy with friends and some Don Julio!
Shrimp and Roasted Corn Tacos with Sriracha and Cilantro Sour Cream
Ingredients
- 1 lb raw peeled shrimp
- 2 ears corn
- 1 lime
- 1 tbsp canola oil
- salt and pepper
- 1 clove of garlic, minced
- Mexican cheese, I used rancherito
- tortillas
- salsa(optional)
Sauce
- 1 cup sour cream
- 2 tbsp Sriracha
- 1/4 cup cilantro, chopped
Instructions
- Sprinkle the shrimp with salt and pepper. Add lime juice, garlic, and canola oil. Place the shrimp on skewers and allow to them to marinate while you prepare the corn and sauce. Heat a grill pan over high heat. Combine the sour cream, sriracha, and cilantro. Mix well. Set aside. Place the corn on the grill pan and cook until slightly browned and cooked through. Remove from pan. Place the shrimp on the grill pan and cook about 3 minutes per side. While the shrimp are cooking cut the corn from the cob into a bowl. Once the shrimp are cooked through cut them into bite sized pieces add the shrimp to the same bowl as the corn. Season with salt and pepper. Into each tortilla add shrimp/corn, cheese, sour cream and add salsa if you’d like.