Shrimp Tacos With Corn Salsa Recipe

Name: Shrimp Tacos With Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Corn Salsa; 1/2 tablespoon canola oil; 1/2 red onion, peeled and chopped; 1 poblano pepper, seeded and chopped; Kernals from 2 ears of corn; 2 tablespoons finely chopped cilantro; Juice of half a lime; 1/4 teaspoon salt; Shrimp Tacos; 1 tablespoon ground cumin; 1 tablespoon paprika; 3/4 teaspoon salt; 1 pound peeled and deveined shrimp with tails removed; 1 tablespoon canola oil; 1 large avocado, halved, pitted, peeled, and mashed; Juice of half a lime; 1 tablespoon finely chopped cilantro; 6 corn tortillas, warmed

Servings: persons

Corn Salsa
1/2 tablespoon canola oil
1/2 red onion, peeled and chopped
1 poblano pepper, seeded and chopped
Kernals from 2 ears of corn
2 tablespoons finely chopped cilantro
Juice of half a lime
1/4 teaspoon salt
Shrimp Tacos
1 tablespoon ground cumin
1 tablespoon paprika
3/4 teaspoon salt
1 pound peeled and deveined shrimp with tails removed
1 tablespoon canola oil
1 large avocado, halved, pitted, peeled, and mashed
Juice of half a lime
1 tablespoon finely chopped cilantro
6 corn tortillas, warmed

1
To make the corn salsa, heat canola oil over medium heat in a large nonstick skillet. Add onion and pepper and saute for 5 to 7 minutes; add corn and saute 2 additional minutes or until all veggies are tender. Remove from heat and stir in cilantro, lime juice, and salt.
2
To make the shrimp, mix cumin, paprika, and 1/2 teaspoon salt in a small bowl and evenly rub into shrimp. Heat canola oil over medium heat in a nonstick skillet and saute shrimp for 2 to 3 minutes or until pink and cooked through.
3
To make the avocado spread, mix the mashed avocados, lime juice, cilantro and remaining 1/4 teaspoon salt in a medium bowl until smooth.
4
To assemble the tacos, evenly cover the corn tortillas with the avocado spread. Top evenly with shrimp and corn salsa. Makes 3 servings.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Corn Salsa, 1/2 tablespoon canola oil, 1/2 red onion, peeled and chopped, 1 poblano pepper, seeded and chopped, and more.

Yes, Shrimp Tacos With Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Tacos With Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions