• 4servings
  • 352calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) fresh or frozen corn kernals

  2. 1 can(s) (14 1/2 ounces) fire-roasted petite diced tomatoes with chipotle peppers

  3. 1/3 cup(s) finely diced red onion

  4. 1/4 cup(s) chopped fresh cilantro

  5. 1 1/2 tablespoon(s) fresh lime juice

  6. 8 corn tortillas

  7. 1 tablespoon(s) olive oil

  8. 1/2 teaspoon(s) minced garlic

  9. 1/2 teaspoon(s) ground cumin

  10. 3/4 pound(s) medium shrimp , peeled and deveined

  11. 1/4 teaspoon(s) salt

  12. 1/4 teaspoon(s) pepper

  13. 1 tablespoon(s) fresh lime juice

  14. 1 small Hass avovado , peeled, pitted, and finely diced

Instructions Jump to Ingredients ↑

  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. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.

  2. Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.

  3. Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. 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.

  4. While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.


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