Monday, May 23, 2011
Shrimp Tacos with Poblano-Avocado Salsa
Here is how:
1. To make the salsa:
a. Coat 1 ear of corn and 1 medium poblano chili with some cooking spray (I used Pam grilling spray).
b. Grill the corn until browned in spots and tender, and the chili until blackened and blistered in spots..over direct medium heat. This will take about 10-12 minutes.
c. Cut the kernels off the corn and place them in a bowl.
d. When cool enough to handle, peel the loosened bits of skin from the chili and discard them with the stem. Finely chop the remaining parts of the chili and add to the bowl.
e. Add the remaining salsa ingredients to the bowl and mix thoroughly:
- 1 cup of cherry tomatoes diced
- 1 Hass avocado diced into 1/4 inch
- 1 Tbs. finely chopped cilantro
- 1 Tbs. fresh lime juice
- 1 clove minced garlic
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbs. extra virgin olive oil
f. Coat 1 pound of shrimp (peeled and deveined) with cooking spray and season a pinch of salt and pepper.
g. Grill the shrimp over direct high heat until the shrimp are firm to the touch and just starting to turn opaque in the center (2-4 minutes)...turning occasionally.
h. Grill 8 corn tortillas over direct medium heat until warm (30-60 seconds, flipping once).
i. Fill the tortillas with the salsa and shrimp and serve warm. I added a touch of hot salsa for some additional heat.
Here is to grilling with flavor! xo