Follow these steps for perfect results
shrimp
peeled and deveined
olive oil
ranch seasoning mix
corn
with husks on
pico de gallo salsa
prepared
greek yogurt
chipotle chiles in adobo
minced
lemon juice
fresh
fresh chives
chopped
corn tortillas
warm
avocado
diced
fresh cilantro
chopped
limes
cut into wedges
Combine shrimp, olive oil, and ranch seasoning in a bowl.
Mix well to coat shrimp evenly.
Marinate for 15 minutes.
Preheat grill to high heat.
Grill corn in husks for 10 minutes, until browned on all sides.
Remove husks and silk from corn.
Cut corn kernels from the cob and place in a bowl.
Add pico de gallo to the corn and mix.
Set the corn salsa aside.
In a separate bowl, combine Greek yogurt, minced chipotle chiles, lemon juice, and chives.
Mix well to create the chipotle yogurt sauce.
Heat a nonstick pan over medium-high heat.
Sauté marinated shrimp for 2-3 minutes, until cooked through.
Warm the corn or flour tortillas.
Assemble tacos by topping each tortilla with sautéed shrimp, grilled corn salsa, chipotle yogurt sauce, and diced avocado.
Garnish with fresh cilantro.
Serve immediately with lime wedges.
Expert advice for the best results
Marinate shrimp longer for a more intense flavor.
Adjust chipotle chiles to taste for desired spice level.
Add other toppings like shredded cabbage or pickled onions.
Everything you need to know before you start
15 minutes
Pico de gallo and chipotle yogurt sauce can be made ahead of time.
Serve tacos on a platter with lime wedges and cilantro sprigs.
Serve with Mexican rice and beans.
Offer a variety of hot sauces.
Pairs well with the spices and flavors of the tacos.
Classic pairing for Mexican cuisine.
Discover the story behind this recipe
Popular street food in Baja California.
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