There are some things I never pass up and one of them is corn on the cob. I will eat it anytime, anywhere, even if I don’t have any floss with me. The deliciousness is definitely worth having a few annoying pieces stuck in my teeth! Of course, fresh summer corn is just as tasty off the cob and I recently decided to take advantage of the season’s bounty by making a lovely corn salsa that also featured poblano peppers, red onion, lime juice, and cilantro.
I ended up piling the salsa atop a mound of cumin and paprika spiced shrimp nestled on corn tortillas covered with a creamy avocado spread. Just one bite convinced me that I need to put shrimp in my tacos more often! Oh, and I actually doubled the recipe for the corn salsa and stuffed the leftovers into some cheese quesadillas the next day for lunch – yum!
Shrimp Tacos with Corn Salsa
Printable Recipe
Ingredients:
Corn Salsa:
1/2 tablespoon canola oil
1/2 red onion, chopped
1 poblano pepper, chopped
Kernels from 2 ears of corn
2 tablespoons finely chopped cilantro
Juice of half a lime
1/4 teaspoon salt
Shrimp:
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon salt
1 pound peeled and deveined shrimp with tails removed
1 tablespoon canola oil
Avocado Spread:
1 large avocado, halved, pitted, peeled, and mashed
Juice of half a lime
1 tablespoon finely chopped cilantro
1/4 teaspoon salt
For Assembly:
6 corn tortillas, warmed
Directions:
To make the corn salsa, heat canola oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes; add corn and sauté 2 additional minutes or until all veggies are tender. Remove from heat and stir in cilantro, lime juice, and salt.
To make the shrimp, mix cumin, paprika, and salt in a small bowl and evenly rub into shrimp. Heat canola oil over medium heat in a nonstick skillet and sauté shrimp for 2 to 3 minutes or until pink and cooked through.
To make the avocado spread, mix the mashed avocados, lime juice, cilantro and salt in a medium bowl until smooth.
To assemble the tacos, evenly cover the corn tortillas with the avocado spread. Top evenly with shrimp and corn salsa. Makes 3 servings.
Nutrition: 547 calories, 21.4g fat, 11.5g fiber, 38.9g protein per serving
Cost: $3.98 per serving