Learn how to make spicy shrimp elote tacos from the Kenmore In-house Chef Kari Karch!
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
2349 per serving
- 1 pounds shrimp, shelled and deveined
- 2 tablespoons sriracha sauce
- 1 tablespoons honey
- 1 garlic clove, minced
- 1 tablespoons lime juice
- 4 ears of corn, parboiled
- 1/4 cup mayonnaise
- 1/2 teaspoons ancho chili powder
- 1/2 teaspoons paprika
- 1/2 cup cojita cheese
- 2 limes, juiced
- salt & pepper
- 1/2 cup jarred salsa verde
- 1 pkg corn tortillas
When the grill is heated, place the corn on the grill and cook for 15 minutes. Then place shrimp, sriracha, honey, lime juice, and garlic in a bowl and coat shrimp well. Skewer shrimp and grill for 2 minutes per side.
Remove the corn and cut of kernels. Toss in a medium bowl with mayonnaise, chili powder, paprika, cojita cheese, lime juice & touch of salt and pepper.
Place tortillas on grill for 15 seconds to heat through. Plate tacos by putting 1/2 skewer of shrimp in the corn tortilla and top with 1 Tbsp. of elote mixture and 1 Tbsp. of salsa verde.