Shrimp Tacos With Warm Corn Salsa

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READY IN: 25mins
Recipe by MrsMM

I found this recipe somewhere on the internet, credited to Redbook. It is just delicious. I have made it with plain petite diced tomatoes, and that worked. I spiced up with cayenne, and I added adobo on the shrimp- just a dash. You can use fresh or frozen corn kernels. I am posting the recipe as is, without my small enhancements. I hope you enjoyed it as much as we did.

Ingredients Nutrition

Directions

  1. Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
  2. Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.
  3. Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
  4. While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.

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