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.

No additional tips available.

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

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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.

Shrimp Tacos With Corn Salsa

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