Shrimp Tacos With Warm Corn Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup fresh corn kernels (or frozen)
• 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
• 1/3 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 8 corn tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic clove
• 1/2 teaspoon ground cumin
• 1 lb medium shrimp, peeled, deveined
• salt and pepper
• 1 tablespoon fresh lime juice
• 1 small hass avocado, peeled, pitted and finely diced

Recipe

• 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 medium bowl. stir in cilantro and lime juice. keep salsa warm.
• 2 tacos: stack tortillas and warp in damp paper towels. place in microwave.
• 3 heat oil, garlic, and cumin in a large nonstick skillet over medium heat. add shrimp, salt, 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 avocados.
• 5 note: if you have difficulty finding the can of fire roasted tomatoes, i have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.