Shrimp Tacos With Warm Corn Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy! Ingredients:
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 |
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:
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 medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
2. Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
3. 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.
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 avocados.
5. 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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