Street Food Symphony of Sizzling Shrimp Tacos

Allergens

Shellfish (Shrimp), Gluten (Flour Tortillas)

Ingredients

• 1. 24 large shrimp, peeled and deveined 2. 1 tbsp olive oil 3. 1 cup corn kernels (fresh or frozen) 4. 1 cup shredded cabbage (green or red) 5. 8 small flour tortillas 6. 1 avocado, sliced 7. 1 lime, cut into wedges 8. Fresh cilantro leaves, for garnish 9. Salt and pepper, to taste 10. 2 cups of your favorite taco sauce

Instructions

1. In a large bowl, toss the shrimp with olive oil, salt, and pepper. Heat a grill or grill pan over medium high heat and cook the shrimp for 2 3 minutes per side until opaque and slightly charred. Remove from heat and let cool.
2. In a separate pan, sauté corn kernels for 3 4 minutes until lightly golden. Season with salt and pepper to taste.
3. Warm flour tortillas on the grill or in a dry pan for about 10 seconds on each side.
4. Assemble the tacos by layering shrimp, corn, cabbage, avocado slices, and a drizzle of taco sauce onto each tortilla. Garnish with cilantro leaves and serve with lime wedges.

Chef’s Insight

To achieve that sizzling sound, add a splash of water to the pan before placing the shrimp on it.

Notes

To enhance the aroma, use a mesquite or hickory wood chip when grilling.