Name: Shrimp Tacos with Corn and Cilantro Salsa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 1 cup (150 g) frozen corn kernels, thawed and blanched for 2 minutes; 1 cup (140 g) cherry tomatoes, chopped; 1 small shallot, chopped; 3 tbsp (45 ml) lime juice; 1/4 cup (10 g) cilantro, finely chopped; Hot sauce, to taste, plus more for serving; 2 avocados, ripe but firm; 2 garlic cloves, chopped; 1 tbsp (15 ml) vegetable oil; 2 bags (300 g each) medium shrimp (31-40), shelled, deveined and patted very dry; 1 tbsp (15 ml) honey; 1 tsp chili powder; 12 soft corn or wheat tortillas, each about 6 inches (15 cm) in diameter, warmed; Sour cream, for serving

Preparation

- In a bowl, combine the corn kernels, cherry tomatoes, shallot, 2 tbsp (30 ml) of the lime juice, half of the cilantro (2 tbsp) and hot sauce. Season with salt and pepper. Set aside.
- In another bowl, mash the avocados with a fork. Add the remaining lime juice and cilantro. Season with salt and pepper. Mix well.
- In a large skillet over medium-high heat, soften the garlic in the oil for 30 seconds. Add the shrimp and cook for 2 minutes or until starting to brown, flipping them over halfway through cooking. Add the honey and chili powder. Continue to cook for 1 minute or until the shrimp are cooked through, stirring to coat them well with the honey and spices. Season with salt and pepper.
- Divide the avocado mixture among the tortillas. Garnish with the shrimp and corn salsa. Place the tacos in a taco holder. Serve with sour cream and hot sauce.

Shrimp Tacos with Corn and Cilantro Salsa

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Preparation

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RICARDO Taco Holders