Charred Shrimp Tacos with Smoky Poblano Salsa

Preheat your grill to medium high heat.

Brush corn, scallions, and poblano chile with olive oil, then place them on the grill together. Cook until the vegetables are charred, turning occasionally with tongs for even cooking, approximately 5 minutes.

Once vegetables are charred, remove them from the grill and let them cool on a plate.

When cooled, peel the blackened skin off the poblano chile, remove the seeds, and finely chop. Remove the corn kernels from the cob and finely chop the scallions. Add all three to a bowl.

Add chopped avocado, cherry tomatoes, cilantro, lime juice, garlic, and 1/2 teaspoon salt to the bowl. Gently mix the salsa, season with additional salt if needed, and set aside.

In a separate bowl, toss the shrimp with smoked paprika, ground cumin, cayenne pepper, and a pinch of salt, making sure they're evenly coated.

Grill the seasoned shrimp for 2-3 minutes per side, until they turn pink and opaque.

Assemble the tacos by placing grilled shrimp onto tortillas and generously topping with the smoky poblano salsa. Serve immediately and enjoy!