Shrimp Tacos With Warm Corn Salsa

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: