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
  1. Corn Salsa
  2. 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.
  1. Shrimp Tacos
  2. 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.
  3. To make the avocado spread, mix the mashed avocados, lime juice, cilantro and remaining 1/4 teaspoon salt in a medium bowl until smooth.
  4. 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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