Grilled Shrimp Elote Tacos

This is what happens when one of our favorite fish taco fillings meets one of our favorite street foods. We went with jicama tortillas rather than corn tortillas to really let the flavor of the grilled corn shine through. Together with lime, crema, and queso … todos muy delicioso! Recipe by Lindsay Evans Smith (LindsayEats) exclusively for Catalina Offshore Products.

Ingredients

• 1 lb 16-20 shrimp, peeled and deveined
• 3 cloves minced garlic
• 1/2 cup avocado oil
• Juice and zest of 1 lime
• 1 tsp chili powder
• 1 tsp salt
• Jicama tortillas
• Avocado, peeled, pitted and sliced
• Grilled corn salsa
• Elote cheese sauce
• Queso Fresco or Cotija cheese, crumbled

Directions

1. Preheat grill to medium.
2. In a medium bowl, whisk together avocado oil, garlic, lime, chili, and salt until combined.
3. Add shrimp and toss to coat, then refrigerate for 1 hour.
4. Remove from fridge and place shrimp on pre-soaked wooden skewers.
5. Grill approximately 3 minutes per side, until shrimp is no longer translucent.
6. Assemble tacos. Start with a jicama tortilla, top with 3 shrimp, corn salsa, sliced avocados, white sauce, and cheese.

FOR THE CORN SALSA

Ingredients

• 3 cobs of corn
• Avocado oil
• Salt
• Juice of 2 limes
• 1/2 jalapeño, minced
• 1 bunch cilantro, leaves removed and chopped
• 3 green onions, sliced
• 1/2 tsp salt

Directions

1. Preheat grill to medium.
2. Peel corn, and rub kernels with avocado oil and a sprinkle of salt.
3. Grill until slight grill marks appear, turning occasionally as to not overcook or burn.
4. Corn should be firm. Use a knife to remove kernels from cob, and place in a large bowl.
5. Add juice, jalapeno, onions, cilantro, and salt. Toss to combine.

FOR THE ELOTE CHEESE SAUCE

Ingredients

• 3/4 cup mayo
• 1/4 cup melted butter
• 2 tsp dried chili powder
• Zest and juice of 1 lime
• 2 Tbsp Mexican Crema (can sub crème fraîche or sour cream)
• 1/2 tsp salt

Directions

Whisk together all ingredients in a bowl, until combined.