Shrimp Tacos With Warm Corn Salsa

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup corn kernel
• 1 (14 1/2ounce) can  fire-roasted petite  diced tomatoes with chipotle peppers
• 1⁄3 cup  finely diced red onion
• 1⁄4 cup  chopped fresh cilantro
• 1 1⁄2 tablespoons fresh lime juice
• 8  corn tortillas
• 1  tablespoon olive oil
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon ground cumin
• 3⁄4 lb medium shrimp, peeled and deveined
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon fresh lime juice
• 1  small Hass avocado, peeled, pitted, and finely diced

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.