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
- 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
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.