shrimp tacos served with grilled vegetable salsa

Shrimp Tacos with Grilled Poblano Salsa

These easy grilled shrimp tacos with poblano salsa are a summer favorite!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


For the salsa:

  • 1 ear corn husked
  • 6 scallions white and light green parts only (about 5 inches)
  • 1 poblano chile pepper
  • 1 cup cherry tomatoes halved
  • 1 large or 2 small haas avocado
  • 1 small bunch cilantro minced
  • Juice of two small limes
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

For the tacos:

  • 1 lb shrimp deveined
  • Corn or flour tortillas


  1. Heat your grill up to medium high. Brush corn, green onions and poblano pepper with olive oil and place on grill. You want everything to have a nice char to it—the pepper should be black and the corn and onion should be charred. This will take about five minutes, flipping occasionally with tongs.
  2. When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
  3. Grill the shrimp for only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.