Shrimp Tacos With Warm Corn Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1 cup corn kernel |
1 (14 1/2 ounce) 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.
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