Grilled Shrimp and Mexican Street Corn Tacos
These Grilled Shrimp Tacos are topped with a Mexican Street Corn Salad and the perfect backyard summer dinner! They are juicy, sweet and a bit spicy!
Servings: 8 tacos
Ingredients
- 8 tortillas
- 1 lb shrimp, peeled and deveined (about 24 shrimp)
- 1 tbsp olive oil
- 2 cloves garlic, diced
- 1 tsp chili powder
- 2 cups Mexican Street Corn Salad (see note)
- 1 tbsp Primal Kitchen Garlic Aioli Mayo (or mayo sub)
- 1 tsp Sriracha
- cilantro, lime for garnish
Instructions
- Marinate the shrimp: combine olive oil, minced garlic and chili powder. Place in a bowl or ziploc bag with shrimp. Marinate for 15-30 minutes.
- Combine Primal Kitchen mayonnaise with Sriracha. Spoon into a ziploc bag corner, and snip the very tip of the corner.
- If not already made, make the Mexican Street Corn Salad. (see note for recipe link)
- Preheat the grill.
- Skewer the shrimp, 3 shrimp per skewer. Grill over high heat for 1-2 minutes per side.
- Warm tortillas on grill or open fire gas range.
- Top warm tortillas with 3 shrimp and 1/4 cup of Mexican Street Corn Salad. Drizzle with Sriracha mayo and additional lime and cilantro, as needed.