Shrimp Tacos with Corn Salsa

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We had some leftover shrimp in the freezer and I was going through my recipe binder looking for a quick recipe I could make. I came across this and immediately knew it was what I wanted to make. I was slightly hesitant to make it because Tom isn't a big fan of avocado, but I figured I could always give him more shrimp and go lighter on the salsa for his tacos.

The best part about this recipe is how quickly it came together. I had broiled the corn and sliced it off the cob the day before and just put it in a bowl in the fridge, which definitely cut down on my prep time. You could also use canned corn and opt not to roast/broil them if you are really short on time.



Shrimp Tacos with Corn Salsa
Source: Cooking Light
Servings: 4
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Ingredients:
    • 2 ears corn on the cob
    • 1 tsp. olive oil
    • 2 tbsp. green onions, thinly sliced
    • 2 tbsp. cilantro, chopped
    • 3 tbsp. lime juice, divided
    • 1 avocado, peeled and chopped
    • salt and pepper
    • 1 lb. shrimp, peeled and deveined
    • 2 tsp. honey
    • 1/4 cup sour cream
    • 8 corn tortillas
Directions:
1. Preheat the oven to broil. Slice the corn kernels off the cob. Toss in a bowl with the olive oil, then place on a foil-lined baking sheet. Broil for 6 minutes or until lightly browned.
2. Transfer corn to a bowl, add green onions, cilantro, 1 tbsp. lime juice and the avocado. Toss to combine. Season with salt and pepper to taste.
3. Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
4. In a medium bowl, combine the honey and a tablespoon of lime juice. Add the shrimp and toss to coat. Place the shrimp in the skillet and cook 1-2 minutes per side or until pink.
5. In a small bowl, combine the last tablespoon of lime juice with sour cream.
6. Warm the corn tortillas in the microwave and assemble the tacos by dividing the shrimp among the tortillas and topping with the corn and avocado salsa. Serve with the sour cream on the side.



Delicious, simple and quick, which has been my kind of meal lately. I really enjoyed these tacos and ate the rest of the corn salsa as a side dish. 

1 comment:

  1. These look so quick and easy, I adore summer corn, these are going on the menu for sure.

    ReplyDelete

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