Easy Grilled Shrimp Tacos

Summer is full of opportunities for good eating, from grilling at a pool party to casual meals on the back porch. But once you’ve consumed that eleventh or twelfth hot dog of the season, you might be feeling a little burnt out of burgers, dogs and barbecue.

Not to worry, though; tacos are a great meal to make when you’re feeling fresh out of dinner ideas. Even if you’ve had Mexican food recently, tacos are so versatile that you can easily turn them into a meal that feels fresh and interesting. If your past few meals have been full of red meat, fish tacos could be the perfect option to lighten up your week. Or alternatively, biting into a juicy steak taco can be the perfect reward after a long salad-eating streak.

These shrimp tacos are an easy, yummy way to put a twist on your typical taco night and provide you with the perfect opportunity to enjoy fresh summer seafood. Between the shrimp, juicy tomatoes, corn and avocados, you’ve got all the best flavors of summer, plus you’ll get a spicy kick from the chili powder and green chilies to keep things interesting. They’re one of those easy grilling recipes you’ll be craving all summer long—so try them out and enjoy!

• PAM® Grilling Spray
• 1 large avocado, pitted, peeled and diced
• 1 10-oz. can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• ½ cup frozen whole kernel corn, thawed
• ¼ cup chopped red onion
• ¼ teaspoon salt
• 1 pound peeled and deveined large shrimp (31/40) with tail, thawed if frozen
• 1 tablespoon Pure Wesson® Canola Oil
• ½ teaspoon chili powder
• 8 6-inch white corn tortillas, warmed

1. Spray the cold grate of a gas grill with cooking spray.
2. Preheat grill to medium heat.
3. Meanwhile, toss together avocado, drained tomatoes, corn, onion and salt in a medium bowl; set aside.
4. Remove tails from shrimp; toss with oil and chili powder in a large bowl.
5. Thread shrimp evenly onto metal skewers (or you can use wooden skewers that have been soaked in water for at least 30 minutes); grill 2 to 3 minutes on each side or just until the shrimp turn pink.
6. Divide shrimp evenly between tortillas.
7. Top each with about ¼ cup avocado mixture and serve immediately.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Discover more delicious easy recipes for dinner this summer at www.readyseteat.com.