Shrimp Tacos With Warm Corn Salsa
photo by Lavender Lynn
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
8 tacos
- Serves:
- 4
ingredients
-
Salsa
- 1 cup fresh corn kernels (or frozen)
- 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
- 1⁄3 cup finely diced red onion
- 1⁄4 cup chopped fresh cilantro
- 1 1⁄2 tablespoons fresh lime juice
-
Shrimp Tacos
- 8 corn tortillas
- 1 tablespoon olive oil
- 1⁄2 teaspoon minced garlic clove
- 1⁄2 teaspoon ground cumin
- 1 lb medium shrimp, peeled, deveined
- salt and pepper
- 1 tablespoon fresh lime juice
- 1 small Hass avocado, peeled, pitted and finely diced
directions
- 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 medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
- Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
- Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, 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.
- 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 avocados.
- Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.
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