Shrimp Tacos with dragon fruit salsa
For the salsa:
2 ears of corn on the cob, husks and silk removed
1 Farm Direct Supply white dragon fruit, peeled and cut into ¼” cubes
1 lime, juiced
¼ cup red onion, diced
½ cup cilantro leaves, for garnish
⅛ tsp. salt
For the crema:
1 cup sour cream
¼ cup cilantro leaves
1 lime, zested and juiced
1 clove garlic
½ tsp. salt
For the tacos:
Pinch of salt
1 lb. raw shrimp, peeled, deveined, and tails removed
1 Tbsp. extra virgin olive oil
1 tsp. each chili powder and cumin
½ tsp. each onion powder, garlic powder, and salt
8 small tortillas of choice
Turn grill on to medium-high heat, 400°F. Lightly coat corn in butter spray and salt. Grill for 10–15 minutes, turning when corn browns, every few minutes. Let cool. Once cool, shave corn from the cob, then set aside.
To make the salsa, combine the shaved corn, dragon fruit, lime juice, onion, cilantro, and salt, then set aside.
To make the crema, pulse all crema ingredients in a food processor or immersion blender until smooth, then set aside.
To make the shrimp, combine the chili powder, cumin, onion powder, garlic powder, and salt in a medium bowl. Pat shrimp dry then toss with the spice mix to coat. Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 5–8 minutes, flipping once, until shrimp are cooked through.
Assemble tacos and serve.