Shrimp Tacos With Warm Corn Salsa Recipe

Name: Shrimp Tacos With Warm Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn kernel; 1 (14 1/2 ounce) canfire-roasted petite diced tomatoes with chipotle peppers; ⅓ cup finely diced red onion; ¼ cup chopped fresh cilantro; 1 ½ tablespoons fresh lime juice; 8 corn tortillas; 1 tablespoon olive oil; ½ teaspoon minced garlic; ½ teaspoon ground cumin; 34 lb medium shrimp, peeled and deveined; ¼ teaspoon salt; ¼ teaspoon pepper; 1 tablespoon fresh lime juice; 1 small Hass avocado, peeled, pitted, and finely diced

Servings: persons

1 cup corn kernel
1 (14 1/2 ounce) canfire-roasted petite diced tomatoes with chipotle peppers
⅓ cup finely diced red onion
¼ cup chopped fresh cilantro
1 ½ tablespoons fresh lime juice
8 corn tortillas
1 tablespoon olive oil
½ teaspoon minced garlic
½ teaspoon ground cumin
34 lb medium shrimp, peeled and deveined
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh lime juice
1 small Hass avocado, peeled, pitted, and finely diced

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.
2
Add tomatoes and onions; cook 2 minutes.
3
Transfer to a medium bowl.
4
Stir in cilantro and lime juice.
5
Keep salsa warm.
6
Tacos: Stack tortillas and wrap in damp paper towels.
7
Place in microwave.
8
Heat oil, garlic, and cumin in a large nonstick skillet over medium heat.
9
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.
10
While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened.
11
Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.

4096

kcal

Calories

Fat

Carbs

934

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 14 ingredients. The key ingredients include: 1 cup corn kernel, 1 (14 1/2 ounce) canfire-roasted petite diced tomatoes with chipotle peppers, ⅓ cup finely diced red onion, ¼ cup chopped fresh cilantro, and more.

Yes, Shrimp Tacos With Warm 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 Warm Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions