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Shrimp Tacos with Grilled Poblano Salsa
5 from 6 votes

Shrimp Tacos with Grilled Poblano Salsa

These easy grilled shrimp tacos with poblano salsa are a summer favorite!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: American, International

Ingredients

For the salsa:
  • 1 corn on the cob husked
  • 6 scallions white and light green parts only (about 5 inches)
  • 1 poblano chile pepper
  • 1 cup cherry tomato halved
  • 1 large or 2 small haas avocado
  • 1 cilantro minced, small bunch
  • lime juice juice of two small limes
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
For the tacos:
  • 1 lb Shrimp deveined
  • corn tortilla or flour tortillas

Instructions

    Cup of Yum
  1. Heat your grill up to medium high. Brush corn, green onions and poblano pepper with olive oil and place on grill. You want everything to have a nice char to it—the pepper should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.
  2. When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
  3. Grill the shrimp for only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.