Grilled Shrimp Tacos with Desert Blossom Salsa

Tacos are everything, and you can make anything into a taco if you put your taco-loving mind to it. One of our favorites though, is the Grilled Shrimp Taco with Desert Blossom Honey Sweet-n-Spicy Salsa.

Makes 8 tacos | Takes 25 minutes

Grilled Shrimp Tacos with Desert Blossom Salsa INGREDIENTS

Sweet-n-Spicy Salsa:

1 Tablespoon Desert Blossom Honey
1 cup chopped tomatoes
1 cup roasted corn
1/4 cup finely diced red onion
1/2 jalapeno , seeded and diced
1 Tablespoon chopped rosemary
2 Tablespoons lime juice
1 Tablespoon olive oil
1 clove garlic , minced
Salt and pepper to taste

Shrimp: 

24 medium shrimp (about 1/2 lb), raw, peeled and deveined
Wooden skewers

Marinade:

1 Tablespoons olive oil
1 Tablespoon butter, softened
1 Tablespoon Desert Blossom Honey
1/2 teaspoon chili powder
1/4 teaspoon salt
1 clove garlic , minced
1 teaspoon lime juice
8 (6-inch) tortillas (corn if you’re gluten free)

Toppings:

feta cheese,
avocado
Lettuce/cabbage

Grilled Shrimp Tacos with Desert Blossom Salsa INSTRUCTIONS

1. In a medium bowl, combine all of the ingredients for the salsa. Chill in the fridge until ready to serve.

2. Preheat grill to medium high heat.

3. In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. The citrus from your lime juice will cook the shrimp if it marinates too long.

4. Skewer shrimp. Grill 2-3 minutes per side or until shrimp are not translucent – pink and cooked through. Feel free to cook in a skillet if you don’t have a grill.

5. Warm tortillas in a skillet with a little bit of butter – we cannot stress this enough. It is the most important step for next level tacos.

6. Assemble tacos by placing some lettuce or cabbage, warm shrimp, top with salsa and favorite toppings.