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Grilled Corn and Seafood Soft Tacos with Adobo Crema
Serves 2-4 people, depending on appetites
Ingredients:
8 soft corn tortillas (freshly prepared from scratch or store-bought prepackaged)
Recipe: Soft Corn Tortillas from Scratch
2 ears fresh corn in husk
4 tbsp melted butter with 2 tsp adobo seasoning
1 and 1/2 cups cooked shrimp pieces or crab meat (or a mixture of both)
1 cup shredded red cabbage
1/4 cup green onion
1 avocado, sliced thinly
1/4 cup diced grape tomatoes
1/4 cup crumbled queso fresco or cotija cheese (feta or goat cheese can be substituted)
Crema:
1 cup sour cream
1/4 cup half n half or milk
1 tbsp fresh lime juice
1/2 cup cilantro
1 tbsp adobo seasoning
Place the fresh ears of corn on a tray and pull back the husk. Remove the silk and rinse the ears in cold water, pat dry with a paper towel. Brush half of the butter mixture on the kernels (save the remainder for later), pull the husk back over the ears and cook on the grill on a medium temperature for about 20 minutes.
Chop, dice, and slice the vegetable components while the corn is cooking and place separately in small bowls.
Pulse cilantro, lime juice, sour cream, half n half (or milk) and adobo seasoning in the food processor until cilantro is broken down into bits.
Take the corn off the grill and let cool slightly.
Fold the remaining butter in with the seafood. Place seafood mixture in small oven-safe dish covered with foil and place in oven at 300 F for 5 minutes.
Place corn tortillas in taco holders, warm in the oven or on the grill at 300 F for 2 minutes (you can warm them in the foil pouch if preferred and/or if you don't have a warmer tray).
Remove husks from corn and slice kernels into a bowl; cover to keep warm.
Remove warm tortillas and build your tacos to preferred amounts, placing seafood layer first, followed by veggies, corn, drizzles of adobo crema, and crumbled cheese.
Serve with Dos Equis, Modelo, or your favorite Mexican beer!
Serves 2-4 people, depending on appetites
Ingredients:
8 soft corn tortillas (freshly prepared from scratch or store-bought prepackaged)
Recipe: Soft Corn Tortillas from Scratch
2 ears fresh corn in husk
4 tbsp melted butter with 2 tsp adobo seasoning
1 and 1/2 cups cooked shrimp pieces or crab meat (or a mixture of both)
1 cup shredded red cabbage
1/4 cup green onion
1 avocado, sliced thinly
1/4 cup diced grape tomatoes
1/4 cup crumbled queso fresco or cotija cheese (feta or goat cheese can be substituted)
Crema:
1 cup sour cream
1/4 cup half n half or milk
1 tbsp fresh lime juice
1/2 cup cilantro
1 tbsp adobo seasoning
Place the fresh ears of corn on a tray and pull back the husk. Remove the silk and rinse the ears in cold water, pat dry with a paper towel. Brush half of the butter mixture on the kernels (save the remainder for later), pull the husk back over the ears and cook on the grill on a medium temperature for about 20 minutes.
Chop, dice, and slice the vegetable components while the corn is cooking and place separately in small bowls.
Pulse cilantro, lime juice, sour cream, half n half (or milk) and adobo seasoning in the food processor until cilantro is broken down into bits.
Take the corn off the grill and let cool slightly.
Fold the remaining butter in with the seafood. Place seafood mixture in small oven-safe dish covered with foil and place in oven at 300 F for 5 minutes.
Place corn tortillas in taco holders, warm in the oven or on the grill at 300 F for 2 minutes (you can warm them in the foil pouch if preferred and/or if you don't have a warmer tray).
Remove husks from corn and slice kernels into a bowl; cover to keep warm.
Remove warm tortillas and build your tacos to preferred amounts, placing seafood layer first, followed by veggies, corn, drizzles of adobo crema, and crumbled cheese.
Serve with Dos Equis, Modelo, or your favorite Mexican beer!
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