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 c. fresh or frozen corn kernals; 1 can fire-roasted petite diced tomatoes with chipotle peppers; 13 c. finely diced red onion; 1/4 c. chopped fresh cilantro; 1 1/2 tbsp. fresh lime juice; 8 corn tortillas; 1 tbsp. olive oil; 1/2 tsp. minced garlic; 1/2 tsp. ground cumin; 3/4 lb. medium shrimp; 1/4 tsp. salt; 1/4 tsp. Pepper; 1 tbsp. fresh lime juice; 1 small Hass avovado

Servings: persons

1 c. fresh or frozen corn kernals
1 can fire-roasted petite diced tomatoes with chipotle peppers
13 c. finely diced red onion
1/4 c. chopped fresh cilantro
1 1/2 tbsp. fresh lime juice
8 corn tortillas
1 tbsp. olive oil
1/2 tsp. minced garlic
1/2 tsp. ground cumin
3/4 lb. medium shrimp
1/4 tsp. salt
1/4 tsp. Pepper
1 tbsp. fresh lime juice
1 small Hass avovado

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.

681

kcal

Calories

Fat

126

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.

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 c. fresh or frozen corn kernals, 1 can fire-roasted petite diced tomatoes with chipotle peppers, 13 c. finely diced red onion, 1/4 c. 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

How did you like this recipe?

Frequently Asked Questions