These fabulous shrimp tacos with grilled corn salsa just scream summer! I don’t know if you’ve noticed…but I love vibrant colours when it comes to food, and this recipe is no exception.
Fresh, fat shrimp (OK king prawns to us UK folk) turn from blue grey to blushing pink as soon as they hit the grill. Pair them with deep green salad leaves and an ‘eat the rainbow’ salsa, and you may as well be on a sun drenched beach somewhere very hot….rather than in my yard on a damp Scottish winters day. But then food has the ability to transport us to far flung places, don’t you think?
This recipe, if you can call it that, was inspired by Angus & Oink’s amazing new Phat Taco sauce, which I use to baste the prawns prior to grilling, and then privately douse everything in sight with! It’s pretty amazing. A lovely kick of fruity, smokey chipotle heat with a citrus burst and layers of subtle spices combine to create a chilli sauce to die for! I can recommend it. And not just for tacos!
This recipe serves between 4 and 6, depending on appetite and whether you’re in polite company or not.
330g raw king pawns
A few tbsp of your favourite taco or chilli sauce
12 small, soft flour or corn tortillas
Shredded lettuce to serve
For the salsa
2 ears of corn (you can used the pre-cooked vac pac kind in the grocery aisle if they’re out of season)
A big handful of cherry tomatoes, quartered
1/2 a large red onion, finely chopped
1/2 a medium red chilli, finely chopped
Juice of a fat lime
Small bunch of fresh coriander, finely chopped
Salt and freshly ground black pepper to taste
Thread the prawns onto skewers and paint with your favourite chilli sauce. You can do this in advance, but it’s not necessary.
Set up your BBQ for direct grilling.
Grill your corn until tender and exuding charred gorgeousness. Slice the kernels from the core and combine with the remaining salsa ingredients. Set aside in the fridge until required.
Grill the skewered prawns briefly so as not to overcook. About a minute, to a minute and a half per side is all that’s needed. If your grill is good and hot you should get a nice char on there whilst keeping them juicy. Remove from the grill and tent with foil to keep warm.
Quickly grill your tortillas, just enough to heat them through and get a few grill marks on both sides, then pile them high with shredded lettuce, salsa, prawns and taco sauce.