Simple summer fare at its best, featuring fresh corn and tomatoes in a flavour-packed bite.
Course Main Dishes
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
For the shrimp marinade:
1poundshrimppeeled and deveined
1/2lemonzested and juiced
1/4teaspooneach salt and pepper
For the salsa
1corn cobsteamed or boiled
1jalepenoseeded and chopped
For the tacos
12soft corn tortillas
1/4cupfeta cheesecrumbled (optional)
In a bowl, combine shrimp, lemon juice and zest, olive oil, fresh oregano, salt and pepper. Let marinate while you prepare the salsa.
Preheat grill to 400F. Cut onion in to four wedges and toss with olive oil. Brush a little olive oil on the corn. Grill onion and corn for about 10 minutes or until slightly charred and the onion is soft.
Remove from heat and place on a cutting board. Cut kernels off the corn and roughly chop grilled onion.
In a medium bowl, combine corn, onion, tomatoes, cilantro, jalepeno, lime, salt and 1 Tablespoon olive oil. Stir until well combined. Set aside to marinate while you grill the shrimp.
Lightly grill the corn tortillas on each side, then wrap them in a clean tea towel to keep warm. Place a grill basket over the heat, and add the shrimp. Quickly grill them, turning once, about 2 minutes per side or until they are bright pink.
Serve warm tortillas, grilled shrimp, corn salsa, avocado, feta cheese and cilantro garnish and assemble tacos at the table.