Cake, Batter, and Bowl

Shrimp Tacos with Corn Salsa

Main Dishes

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

Cheesy Caramelized Onion Tart with a Mashed Potato Crust

When I posted the recipe for my Fiesta Potato Pie a little over a year ago, I got a lot of comments about the fact that I used instant mashed potatoes to make the crust. I know, I know, I don’t normally buy instant mashed potatoes either, but I actually developed...

Jerk Chicken and Sweet Potato Pot Pies

I’m sort of in denial that it’s somehow already November, but the bright side is that peppermint mochas and gingerbread lattes are back, and I’m finally getting some use out of all my cute boots. Plus, now that there’s a bit of a chill in the air, I’ve been...

Caramelized Pineapple Pulled Pork Flatbreads

I hope everyone is enjoying the long holiday weekend! Apolinaras and I are celebrating our seventh wedding anniversary with a mini vacation in Portland, Maine, and the eats have been phenomenal so far. I’ll have a full recap soon! In the meantime, I thought sharing...

Eggplant and Orzo Stuffed Red Peppers

Whenever I ask Apolinaras where he’d like to go out to dinner, he inevitability suggests his favorite BBQ place in Boston, Blue Ribbon. I have to admit that I’m a pretty big fan too, and actually just writing this post is making me crave some pulled pork and burnt...

Salmon over Coconut Broth with Baby Bok Choy, Snow Peas, and Mushrooms

I have to admit that even though I consider myself a “foodie,” sometimes hearing about the local/organic food debate tires me out. Ideally, we’d all get all our food from farmers in our state who use no pesticides, right? But it’s not really economical for most people...

French Onion Mac & Cheese

Umm, so if you’re watching your weight, you may want to click back to the last page you viewed right about now.... I tend to cook healthy dishes most of the time, but decided to go all in on this one and it was so worth it! I was in the mood for some comfort food this...

Plantain Crusted Chicken

Nope, this isn’t a recipe for chicken parm, although that’s what you’d think if you just saw the picture, but it was inspired by this Italian favorite. My hubby loves my chicken parm and loudly proclaims to anyone that will listen that he can never order it in a...

Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce

Apolinaras kept popping his head in the kitchen last night while I was prepping dinner because he was so excited we were having salmon. Apparently he thought a little cheering from the sidelines would hurry things along because he kept doing little dances to amuse me....