I don't know what it is, but eating shrimp tacos make me feel like I'm on vacation. These tacos are so simple and so fresh and a great way to incorporate a variety of items from your deliveries.
Ingredients
Corn Salsa
1/2 TB olive oil
1/2 red onion, peeled and chopped
1/2 jalapeno pepper, seeded and chopped
2 ears of sweet corn
2 TB chopped cilantro
Juice of half a lime
1/4 tsp salt
Shrimp Tacos
1 TB ground cumin
1 TB paprika
1/2 tsp salt
1 pound peeled and deveined shrimp with tails removed
1 TB olive oil
1 large avocado, diced
Juice of half a lime
5-6 cherry tomatoes halved
1 TB finely chopped cilantro
6 corn tortillas, warmed
Directions
Corn Salsa:
Heat olive oil over medium heat in a large skillet. Add onion and jalapeno and sauté for 5 to 7 minutes. Cut the corn from the cob, add to skillet andsauté 2 additional minutes or until all veggies are tender. Remove from heat and stir in cilantro, lime juice, and salt.
Shrimp Tacos:
Mix cumin, paprika, and salt in a small bowl and evenly rub on shrimp. Heat olive oil over medium heat in a nonstick skillet and sauté shrimp for 2 to 3 minutes or until pink and cooked through.
To assemble the tacos, add diced avocado, shrimp, corn salsa, cherry tomatoes, chopped cilantro and finish with a squeeze of a lime.