I’m not one to toot my own horn. Except when I manage to come up with a perfect bite.

One that manages to hit all the right notes; and mirror exactly how it sounded in my mind.

The flavors of this deconstructed elote corn topped shrimp taco are perfection. Everything comes together perfectly and makes you feel like you are eating street corn. With a side of shrimp.

The jicama tacos lend themselves perfectly, by providing a crunch, without taking away the fresh flavors from the shrimp and corn.

And don’t even get me started with the elote white sauce.

Trust me. You just need to make this one.

Ingredients:

1 lb 16-20 shrimp, peeled and deveined

3 cloves minced garlic

1/2 cup avocado oil

juice and zest of 1 lime

1 tsp chili powder

1 tsp salt

jicama tortillas

avocado, peeled, pitted and sliced

corn salsa

elote cheese sauce

queso cheese, crumbled

Directions:

Preheat grill to medium.

In a medium bowl, whisk together avocado oil, garlic, lime, chili, and salt until combined. Add shrimp and toss to coat.

Refrigerate for 1 hour.

Remove from fridge and place shrimp on pre-soaked wooden skewers.

Grill approximately 3 minutes per side, until shrimp is no longer translucent.

Assemble tacos. Start with a jicama tortilla, top with 3 shrimp, corn salsa, sliced avocados, white sauce, and queso.