RECIPE: Grilled Lime Shrimp(Prawn) Tacos with Roasted Corn and avocado salsa
Joining our team for the next four issues is US authority on diabetic nutrition and food preparation, Chef Chris Smith. Chef Chris is a Certified Executive Chef with over 20 years experience in the culinary field. With his focus on healthy cuisine, he is an America-wide recognized author, public speaker and spokesperson for all people affected with diabetes. In the September issue he has explored our Mexican theme, here’s a taster of one of his fantastic healthy Mexico inspired recipes: head to WH Smiths or subscribe to see the full feature. Over to Chris…
RECIPE: Grilled Lime Shrimp Tacos with Roasted Corn and Avocado Salsa
Fresh ingredients are what makes this dish! It is simplistic in design and allows for each of the ingredients to shine and yet complement each other as a whole. In this recipe, I used fresh shrimp, but you can use any fresh fish, preferably white fish. Soft corn tortillas can be used, or whole wheat for slightly lower carbohydrates and additional fiber. With fish tacos, anything you add to the taco, whether a cabbage based slaw, salsa or fresh vegetables, it has to complement the fish! For the roasted corn and avocado salsa, I grilled the corn to add a Smokey flavor and enhance the sweet corn flavor. With the addition of the avocado, it adds richness that complements the dish as a whole. The salsa it’s self can stand on its own, and can be severed with chips along side any traditional tomato based salsa. However, adding this to the shrimp tacos allows the flavors to blend together making for a great dish!
1 lb/450g Shrimp (Prawns): large, pealed and de-veined
1 tbsp Olive oil
2 cloves Garlic, minced
½ tsp Chilli Powder
1 tsp Thyme, fresh minced
1 Lime zest, juice set aside for later
For the Salsa
1 cup/200g Corn, roasted *(recipe below)
2 Avocados, cubed
½ cup/100g Tomato, medium diced, seeds removed
½ cup/100g Red Onion, small diced
¼ cup/50g Cilantro (Coriander), coarsely chopped
1/3 cup/85ml Red wine vinegar
2 tbsp Olive Oil
Salt and Pepper to taste
For the Roasted Corn:
Pre heat grill on medium. Remove husks and silk and discard. Place corn on grill and cook, turning as each side has a slight browning. Continue until all sides are cooked, then remove and cool. Using a sharp knife, carefully cut corn away from cob, and store in a container until needed.
For the Salsa:
In a medium size bowl, combine all ingredients and toss gently. Cover and refrigerate until needed.
For the Shrimp (Prawns):
Pre-heat grill to medium. In a medium size bowl, combine all ingredients and gently toss. Grill shrimp about 1-2 minutes on each side, then place in a clean container. Fill each tortilla evenly with grilled shrimp and roasted corn and avocado salsa and serve immediately.