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.

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 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.

Shrimp Tacos With Warm Corn Salsa

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