Shrimp Tacos

“A healthy and warm corn salad accompanies this Mexican treat”

Prep time: 15 min

Cooking time: 10 min

Ingredients

Salsa

• 1 cup fresh or frozen corn
• 1 jar (14.5 ounces) fire-roasted petite diced tomatoes with chipotle peppers
• 1/3 cup finely diced red onion
• /4 cup chopped fresh cilantro
• ½ tsp. diced garlic
• 1 1/2 tablespoon fresh lime juice
• 1/8 tsp. Tabasco sauce

Shrimp Tacos

• 8  corn tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 2 tbls. Olive oil
• 3/4 pound medium shrimp, peeled and deveined
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lime juice
• 1 medium size ripe avocado, peeled, pitted, and diced

Preparation

1. Salsa: Heat corn in a dry medium size pot over high heat mixing occasionally, around 4 minutes or until lightly charred in areas.  Add tomatoes, olive oil and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro Tabasco sauce and lime juice.
2. Tacos: heat a large pan to medium and heat the tortillas for I minute on each side, then transfer to towel and wrap to keep warm.
3. Heat large skillet over medium heat, then add oil, garlic, and cumin. Mix well then add shrimp, salt, and pepper and cook 3 to 4 minutes, mixing occasionally until shrimp are firm and cooked through; remove from heat and toss with lime juice.
4. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa, diced avocado and chopped cilantro.

All recipes by Chef Eddy Resident Chef Health and Fitness Talk