SHRIMP TACOS WITH WARM CORN SALSA

SHRIMP TACOS WITH WARM CORN SALSA image

Yield 6

Number Of Ingredients 14

Ingredients

Salsa:
1 cup fresh or frozen corn kernels
1 can (14 1/2 oz) fire-roasted petite diced tomatoes with chipotle peppers
1/2 cup finely diced red onion
1/4 cup chopped fresh cilantro
11 1/2 tbsp fresh lime juice
shrimp tacos:
8 corn tortillas
1 tbs olive oil
1/2 tsp each minced garlic and ground cumin
3/4 lb medium shrimp, peeled and deveined
1/4 tsp each salt and pepper
1 tbsp fresh lime juice
1 small hass avocado diced

Steps:

1 Salsa: cook corn in a dry nonstick skillet over high heat, tossing frequently, 4 minutes or until corn is lightly charred in spots. Add tomatoes and onions, cook 2 minutes. Transfer to a bowl. Stir in cilantro and lime juice. Keep salsa warm. 2. Tacos: Heat oil, garlic and cumin in a skillet over medium heat. Add shrimp, salt and pepper, cook 3 to 4 minutes tossing until shrimp are cooked through, remove from heat, toss with lime juice 3. Stack tortiallas and wrap in damp paper towels. Place in microwave and steam on high 2 mins or until softened. 4. Fill each tortilla with 6 or 7 shrimp, top with salsa and avocado.

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