Shrimp Tacos with Corn Salsa

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

1. To make the corn salsa, heat canola oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes; add corn and sauté 2 additional minutes or until all veggies are tender. Remove from heat and stir in cilantro, lime juice, and salt.

Shrimp Tacos

• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 3/4 teaspoons 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 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 sauté shrimp for 2 to 3 minutes or until pink and cooked through.
2. To make the avocado spread, mix the mashed avocados, lime juice, cilantro and remaining 1/4 teaspoon salt in a medium bowl until smooth.
3. To assemble the tacos, evenly cover the corn tortillas with the avocado spread. Top evenly with shrimp and corn salsa. Makes 3 servings.