Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (6)

Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa.

NUTRITION · PER SERVING30M COOK
CAL 64%·PRO 100%
CARBS 170G53% OF CAL
19G FIBER0G ADDED10G INTRINSIC141G OTHER10G TOTAL SUGAR
FAT 43G30% OF CAL
8G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled shrimp tacos with zesty lime and spice, topped with watermelon, corn, avocado, and a cheese salsa. Bright, summery, and balanced between heat and fresh fruit.

mainmexicantacobowlshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound raw shrimp (peeled + deveined)
  • 1/4 cup olive oil
  • juice + zest of 1 lemon
  • juice + zest of 1 lime
  • 2 cloves garlic (minced or grated)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup watermelon (diced)
  • 6-8 flour or corn tortillas (warmed)
  • quinoa or rice (for serving)
  • fresh cilantro and basil (chopped for serving)
  • 1/2 cup Cotijia cheese (crumbled (may sub feta cheese))
  • 1 ear grilled corn (kernels removed)
  • 1 avocado (diced)
  • 1 jalapeno (seeded + diced)
  • 1/4 cup basil (chopped)
  • 1/4 cup cilantro chopped
  • juice of 1/2 a lime
PREP
20M
SODIUM
1596MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.