Shrimp Tacos With Warm Corn Salsa

Name: Shrimp Tacos With Warm Corn Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 tacos, 4 serving(s)
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

Submitted by anadabest

"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!"

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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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Reviews

Great tacos, wonderful shrimp, corn and fire roasted tomatoes and peppers gave the salsa a distinctive flavor. Made for PAC Spring 2013.

Lavender Lynn
Very tasty tacos! The corn salsa was terrific and went nicely with the shrimp - especially liked the addition of the lime. I don't care for raw onions so left them out. Nice quick and easy recipe - thanks for sharing! Made for Spring Pick-A-Chef 2013

loof751