Shrimp Tacos with Corn Salsa

July 29, 2011

Author Notes: I can never pass up fresh summer corn - on the cob or off. This recipe is one of my favorite ways to enjoy it! Oh, and I usually double the corn salsa recipe and slip some in cheese quesadillas the next day for lunch too :)Kerstin

Serves: 3


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

Shrimp Tacos

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 3/4 teaspoon 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
In This Recipe


Corn Salsa

  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. 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.

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