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    Home » By Category » Appetizers & Snacks » Baked & Grilled

    Published: Jun 19, 2015 · Modified: Oct 1, 2020 by Usha Rao

    Shrimp Taco

    Taco is a traditional Mexican food made with tortilla. Filling is placed in the center of the tortilla and folded around the filling. I like tacos for the fact that the filling can be anything from cooked meats, seafood to only veggies and it is easy to put together in no time, depending on the filling used. And tortillas can be wheat or corn based.

    Blogging Marathon, Dishes with Tortillas, Mexican Food, Mexican Cuisine, Shrimp Corn Tacos

    For the third & final day of tortilla dishes, I have shrimp corn tacos. Shrimp is the primary component of the filling and the rest of the components are optional and can be added or omitted. I used shrimp, shredded lettuce, roasted corn, cheese and salsa whereas husband did not want roasted corn in his taco. As you can see in the images, I was very liberal with my filling. 🙂 Tacos can be served as a snack, light meal or as a regular meal for dinner or lunch. Last night we wanted a light meal and made these tacos and filled the tortillas with lots of filling. Yesterday it was cloudy all day and by the time I fixed the dinner, it was almost dark. I even hesitated if I should make the take tacos for the blog and click in poor lighting but fortunately, the photos came out ok.

    Blogging Marathon, Dishes with Tortillas, Mexican Food, Mexican Cuisine, Shrimp Corn Tacos

    The most time consuming part of this preparation was grilling the corn. I usually cut the kernels of the cob and pan roast the kernels. This time I roasted the corn on the cob in the oven. I set my broil setting of the the oven to high and roasted the corn on the middle rack. This took almost ½ hour for the corn to get the charred, though the corn was cooked 15-20 minutes into roasting. Next time I will try placing the corn on the top rack. For the shrimp I used the simple ginger garlic, chili powder, salt and lime juice marinade and sautéed the shrimp until cooked. Assembling the tacos took less than 5 minutes. All the ingredients mentioned are approximate measures and can be adjust to one’s preference.

    Blogging Marathon, Dishes with Tortillas, Mexican Food, Mexican Cuisine, Shrimp Corn Tacos

    Cooking Time: 25 - 30 minutes (most of the time is to grill corn)
    Yields: 2 Tacos

    Ingredients:

    • 2 Tortillas
    • Shrimp
    • Roasted Corn
    • Salsa
    • Lettuce shredded
    • Cheese (I used shredded Mexican blend cheese)

    Corn

    • 2 Corn on the Cob (you will not need all the kernels)
    • ½ - 1 tsp. Butter, melt
    • Salt to sprinkle on the corn

    Shrimp

    • 10 Shrimp (I used 36-40 count shrimp)
    • ½ - ¾ tsp. Chili Powder
    • ¼ tsp. Salt
    • ½ tsp. Lime Juice
    • ½ - ¾ tsp. Ginger Garlic Paste
    • Oil for sautéing shrimp

    Salsa

    • 2 Cherry Tomatoes or 1 small Tomato, chopped
    • 2 tbsp. chopped Red Onion
    • 1 small Green Chili
    • 1 - 1 ½ tbsp. Cilantro
    • ½ - ¾ tsp. Lime Juice
    • ¼ tsp. Salt

    Preparation:

    • Shrimp - Peel shrimp, wash and marinate it with all the ingredients listed under shrimp.
    • Marinate for 15 - 30 minutes or longer. Sauté shrimp in oil for 3-5 minutes until shrimp is cooked.
    • Keep aside until ready to serve the tacos.
    • Corn - Remove the husk and silk hair from the corn.
    • Apply butter, sprinkle salt on the cob, place on a lined baking sheet.
    • Broil the cob on middle rack for 20-25 minutes until corn is lightly charred. I put the corn on the middle rack but I think I should have put it on the top rack to speed up the roasting process. Keep turning the cob every 4-5 minutes to evenly roast the corn kernels on all sides.
    • Remove from the oven and let cool.
    • Cut the kernels off the cob using a knife.
    • Salsa - Finely chop onion and tomatoes.
    • Remove the seeds from the tomato before chopping.
    • Sprinkle salt and leave the mixture for sometime. Discard the juices.
    • Mince cilantro, green chili and a garlic clove with some lime juice. Add this to onion tomato mixture and mix well.
    • Keep aside until ready to use.
    • Assembling - Warm tortillas in a pan. Place lettuce in the middle, place shrimp, corn, cheese and salsa on top of lettuce. Bring the both the edges to lift the taco and dig in.

    This day in 2011: Ground Turkey Canapes
    This day in 2012: V8 Rasam
    This day in 2013: Spinach Stuffed Pasta Shells

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

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    Reader Interactions

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    1. sapana says

      July 15, 2015 at 2:55 pm

      Very colorful looking spread of tacos.

      Reply
    2. Priya Srinivasan says

      July 12, 2015 at 10:22 am

      Forgot to tell, that plate n square dishes are very cute! ! Love that background too!!!

      Reply
    3. Priya Srinivasan says

      July 12, 2015 at 10:20 am

      Beautiful usha! ! Beautifully served!! Love that filling(sans shrimp, of course)!!!

      Reply
    4. Sneha datar says

      July 09, 2015 at 6:08 am

      An interesting and delicious filling.

      Reply
    5. Mireille Roc (@ChefMireille) says

      July 01, 2015 at 8:19 pm

      the photos came out fabulous and these look fantastic perfect combo!

      Reply
    6. Sowmya:) says

      June 29, 2015 at 11:34 am

      Such a vibrant looking taco....lovely.

      Reply
    7. Vaishali Sabnani says

      June 24, 2015 at 8:19 pm

      I have tried to comment at least five times..hope I am able to now...absolutely stunning pics and love the way you have plated it. The colors look so nice and fresh, simple loved it.

      Reply
    8. Sandhya Ramakrishnan says

      June 23, 2015 at 10:39 am

      Such a lovely dish this is! I am just drooling over the pictures.

      Reply
    9. Pavani says

      June 22, 2015 at 1:34 pm

      Yummy looking tacos Usha. My son will gobble up a couple 🙂
      Love your background. Did you make it yourself?

      Reply
    10. themadscientistskitchen says

      June 22, 2015 at 11:53 am

      This is mind blowing. Between Pavani and you the pics have managed to make me feel hungry. Will check out taco shells here.

      Reply
    11. Srivalli says

      June 22, 2015 at 2:00 am

      Those tacos sound so wonderful Usha, will surely make a great dinner..very nicely presented!

      Reply
    12. Praba Bubesh says

      June 21, 2015 at 4:52 pm

      shrimps are my favorite seafood..looks soo yumm in taco...

      Reply
    13. Varada says

      June 21, 2015 at 8:21 am

      Tacos sound very filling. I like tacos too, you can use up whatever you have in the pantry for the filling.

      Reply
    14. sushma says

      June 20, 2015 at 10:25 pm

      Yummy tacos. Loved reading all your tortilla recipes.

      Reply
    15. PJ says

      June 20, 2015 at 2:55 am

      I am yet to make tacos.After seeing everyone's version in this version, I am tempted to make these soon.And love those square dishes you have used.Cute...

      Reply
    16. Priya says

      June 19, 2015 at 3:46 pm

      I want that whole plate, those shrimp are dangerously attractive, now you are tempting me to make some tacos at home.

      Reply
    17. sizzlingtastebuds says

      June 19, 2015 at 12:55 pm

      That's an interesting filling do tacos .. Good series with tortillas Usha 🙂

      Reply

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