Shrimp Tacos with Corn Salsa
Shrimp Tacos with Corn Salsa
Shrimp Tacos with Corn Salsa
At any given time when someone asks me what I want to eat, 9 times out of 10, it will have some sort of Mexican origin. One of my stand by favorite staples of Mexican cuisine is tacos. Essentially, a taco is a corn or flour tortilla (shell). These shells can be served soft or fried crispy. Tacos can be filled with all kinds of meat, vegetables, and cheeses. This recipe is for shrimp tacos and I suggest using soft flour tortillas for this meal, as they can be wrapped around the shrimp and other toppings of your choosing. This is a quick, easy, and highly delicious meal.
Cook Time
Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: Several Servings
Ingredients
- 1 cup corn kernels, fresh or frozen
- 1 can fireroasted petite diced tomatoes with chipotles
- 1/3 cup red onion, finely diced
- 1/4 cup cilantro, finely chopped
- 1 1/2 tbsp lime juice
- 8 tortillas, I prefer flour but could use corn
- 1 tbsp cooking oil
- 1/2 tsp garlic, minced in a jar
- 1/2 envelope taco seasoning
- 1 lb. shrimp, medium, peeled and deveined
- 2 Hass avocadoes, diced
Directions
- To make the salsa add corn kernels to a skillet and cook on high, stirring frequently. Let it char lightly. Add the tomatoes and onions and allow to cook for 2 minutes. Remove from heat and transfer to a bowl. Add the (1 1/2 tbsp)lime juice and the cilantro. Allow to chill and blend over night for best results, but at least (2 hours).
- Heat oil and garlic in a skillet over medium heat. Add shrimp and taco seasoning and other 1 tbsp of lime juice. Cook until shrimp are done. Remove from heat.
- Assemble tacos and top with corn salsa and avocado. Also good with other traditional taco toppings - shredded cheese, black olives, sour cream, jalepenos, tomatoes, and lettuce. Very delicious!
