- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Yield: 8 Shrimp and Grilled Corn Tacos
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 3 ears of corn
- 24 large shrimp, shell and vein removed
- 1/4 teaspoon seasoning salt
- 2 large tomatoes, diced
- 2 cups shredded lettuce
- 7 ounces container Sabra Southwestern Veggie Fusion Guacamole
- 8 taco shells
Instructions
- Remove husk and silk from corn cobs.
- Heat olive oil in a medium skillet on medium high heat Add corn, turning every so often until corn is charred to your liking.
- Once corn is cooked, remove corn from skillet and add the peeled shrimp to the hot skillet.
- Sprinkle the shrimp with the seasoning salt.
- Keep cooking shrimp and stirring until shrimp is done. Shrimp will curl up and turn pink when done.
- Remove shrimp from skillet.
- Carefully cut corn kernels from corn cubs.
- Build your Shrimp Tacos:
- Add shredded lettuce and diced tomatoes to taco shell.
- Add Sabra Southwestern Veggie Fusion Guacamole
- Add corn kernels and shrimp.
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