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corn salsa shrimp tacos

Gluten-Free Corn Salsa Shrimp Tacos

Delicious Gluten-Free Corn Salsa Shrimp Tacos recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 tacos
Calories: 1300
Ingredients Method

Ingredients
  

For the shrimp:
  • 24 shrimp (peeled and deveined with tails removed)
  • 1 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for sautéing)
  • 3/4 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 garlic cloves (freshly minced for best flavor)
  • 2 tsp lime juice
For the corn salsa:
  • 5 ears corn (husks removed and kernels cut off the cob)
  • 3 tbsp olive oil
  • 1/2 cup red onion (finely diced into 1/4-inch pieces)
  • 1/2 cup cilantro
  • 1 tsp lime zest
  • 3 tbsp lime juice
  • 1 1/4 tsp salt (I always use Morton Kosher salt)
  • 2 jalapeños (seeded and finely minced)
  • 1/2 cup tomatoes
  • 1/2 tsp honey
For assembly:
  • 8 corn tortillas (warmed on a griddle until pliable)
  • 2 avocados (sliced)
  • 1 cup red cabbage (thinly shredded for extra crunch)

Method
 

  1. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 7-10 minutes, stirring occasionally, until the corn is tender and lightly charred in spots—this brings out natural sweetness and adds depth of flavor. If using fresh corn from the cob, you can grill the ears first over medium-high heat for 15-20 minutes, turning occasionally, then cut off the kernels. Transfer the cooked corn to a large mixing bowl.
  2. To the cooked corn from Step 1, add the finely diced red onion, seeded and minced jalapeños, diced tomatoes, chopped cilantro, lime zest, 3 tablespoons of lime juice, 1 1/4 teaspoons of salt, and honey. Toss everything together gently and taste for seasoning, adjusting lime juice or salt as needed. I like to let this salsa sit for a few minutes before serving so the flavors can meld together. Set aside at room temperature.
  3. In a small bowl, whisk together the chili powder, cumin, smoked paprika, 1/4 teaspoon of salt, freshly minced garlic, and 2 teaspoons of lime juice to create a spice marinade. Add the peeled and deveined shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for 10 minutes at room temperature—this allows the seasonings to penetrate the shrimp while keeping them tender.
  4. Heat 1 1/2 tablespoons of olive oil in a large skillet or on a grill over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the marinated shrimp from Step 3 in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. I always cook shrimp quickly over high heat to keep them tender and juicy—overcooking makes them rubbery. Transfer cooked shrimp to a plate and keep warm.
  5. While the shrimp finishes cooking, warm the corn tortillas on a dry griddle or cast iron skillet over medium heat for about 30 seconds per side until they're pliable and warm. This prevents them from cracking when filled. Arrange the sliced avocados and shredded red cabbage on a serving platter for easy assembly.
  6. Place a warm tortilla on a plate and layer with a small handful of shredded red cabbage as the base. Top with 3 cooked shrimp from Step 4, then add a generous spoonful of corn salsa from Step 2, and finish with a few slices of fresh avocado. Serve immediately with lime wedges on the side for extra brightness. The combination of tender shrimp, sweet charred corn, and creamy avocado creates a perfectly balanced taco.