Shrimp Tacos With Guacamole And Corn

AuthorSylvieCategory, , DifficultyIntermediate

I don't know why, but I always felt very close to the Mexican food culture. It's so rich, colorful, it relies on very fresh ingredients, and it reminds me in some way of my culture. Maybe because the tortilla is essential to the Mexican cuisine just like many types of flatbread are to the Lebanese cuisine. I feel like eating Mexican, much like eating Lebanese, means that you are free of all etiquette rules and you can truly enjoy it. Also, I truly love eating with my hands. It's so liberating, playful, and social. Now let's talk about these gorgeous tacos! The shrimp, onion, and bell pepper are tossed with olive oil, Mexican spices, a bit of cayenne, roasted, then served with warm tortillas, fresh guacamole, roasted corn, chili slices, chopped cilantro, and lemon wedges. It's definetly a crowd pleaser!

Yields5 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 907 g Blue Tide black tiger shrimp, thawed completely
 3 small sweet corn cobs
 3 tbsp olive oil
 Salt to taste
 Black pepper to taste
 1 ½ tbsp Mexican seasoning mix
 1 medium red onion
 4 cups sliced colored bell pepper
 Cayenne pepper to taste
 Juice of 1 1/2 lemon
 2 tbsp chopped cilantro, plus more to serve
 2 large ripe avocados, peeled
 1 small red onion, finely chopped
 1 small tomato, finely chopped
 15 small flour or corn tortillas
 Sliced chili to serve
 Lime wedges to serve
1

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Peel the corn, cut each cob into medium pieces, and place on the baking sheet. Brush with 1 tbsp of olive oil, and season with salt and pepper. Bake for 15 Minutes.

2

Meanwhile cut the medium red onion into wings, slice the bell peppers, then place them in a large bowl. Season with salt and black pepper, drizzle 1 tbsp of olive oil, and sprinkle 1 1/2 tbsp of Mexican seasoning mix. Toss to combine. Remove the baking sheet from the oven and transfer the veggies. Bake for 5 Minutes.

3

To the shrimps, add salt, black pepper, 1 tbsp of Mexican seasoning mix, cayenne, juice of 1 lemon, and 1 tbsp of chopped cilantro. Toss to combine. Again, remove the baking sheet from the oven and lay the shrimps on the veggies. Bake for 5-10 Minutes or until the shrimps are cooked through.

4

Now add the avocados, finely chopped onion, finely chopped tomato, salt, and black pepper to a large mortar. Using a pestle, smash the avocados. Keep them a bit chunky. Add 1 tbsp of cilantro and the juice of 1/2 lemon. Taste and adjust the seasoning and acidity.

5

Heat a non-stick skillet on high heat. Heat the tortillas on both sides then immediately wrap them in a clean kitchen cloth because they dry out quickly.

6

Cut the juicy corn off of the cob to use it as a topping for the tacos. Serve the shrimp fajitas right from the hot baking sheet, with warm tortillas, guacamole, chopped cilantro, sliced chili for more heat, and lime wedges for squeezing. Enjoy!

Ingredients

 907 g Blue Tide black tiger shrimp, thawed completely
 3 small sweet corn cobs
 3 tbsp olive oil
 Salt to taste
 Black pepper to taste
 1 ½ tbsp Mexican seasoning mix
 1 medium red onion
 4 cups sliced colored bell pepper
 Cayenne pepper to taste
 Juice of 1 1/2 lemon
 2 tbsp chopped cilantro, plus more to serve
 2 large ripe avocados, peeled
 1 small red onion, finely chopped
 1 small tomato, finely chopped
 15 small flour or corn tortillas
 Sliced chili to serve
 Lime wedges to serve

Directions

1

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Peel the corn, cut each cob into medium pieces, and place on the baking sheet. Brush with 1 tbsp of olive oil, and season with salt and pepper. Bake for 15 Minutes.

2

Meanwhile cut the medium red onion into wings, slice the bell peppers, then place them in a large bowl. Season with salt and black pepper, drizzle 1 tbsp of olive oil, and sprinkle 1 1/2 tbsp of Mexican seasoning mix. Toss to combine. Remove the baking sheet from the oven and transfer the veggies. Bake for 5 Minutes.

3

To the shrimps, add salt, black pepper, 1 tbsp of Mexican seasoning mix, cayenne, juice of 1 lemon, and 1 tbsp of chopped cilantro. Toss to combine. Again, remove the baking sheet from the oven and lay the shrimps on the veggies. Bake for 5-10 Minutes or until the shrimps are cooked through.

4

Now add the avocados, finely chopped onion, finely chopped tomato, salt, and black pepper to a large mortar. Using a pestle, smash the avocados. Keep them a bit chunky. Add 1 tbsp of cilantro and the juice of 1/2 lemon. Taste and adjust the seasoning and acidity.

5

Heat a non-stick skillet on high heat. Heat the tortillas on both sides then immediately wrap them in a clean kitchen cloth because they dry out quickly.

6

Cut the juicy corn off of the cob to use it as a topping for the tacos. Serve the shrimp fajitas right from the hot baking sheet, with warm tortillas, guacamole, chopped cilantro, sliced chili for more heat, and lime wedges for squeezing. Enjoy!

Shrimp Tacos With Guacamole And Corn
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