Name: Shrimp Tacos with Corn Salsa and Avocado
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: ½ cup (75 g) frozen green peas; 1 cup (150 g) frozen corn kernels; 1 small red bell pepper, seeded and cut into small dice; 1 green onion, thinly sliced; 1 lime, juice only; 2 avocados; ¾ lb (340 g) medium shrimp (20-40), shelled and deveined; 2 tbsp (30 ml) vegetable oil; ¼ cup (60 ml) homemade or store-bought barbecue sauce; 8 soft corn tortillas, 5 inches (12.5 cm) in diameter, warmed; Basil or cilantro leaves (optional)

Preparation

Corn Salsa
- In a small pot of salted boiling water, blanch the peas and corn kernels for 2 minutes. Drain and rinse under cold water. Drain again. Place in a bowl.
- Add the bell pepper, green onion and half of the lime juice to the bowl. Season with salt and pepper. Set aside.
- In a small bowl, using a fork, mash the avocados with the remaining lime juice. Season with salt and pepper. Set aside.
Shrimp
- In a large skillet over medium-high heat, brown the shrimp in the oil for 2 minutes. Flip the shrimp over, add the sauce and cook for another 2 minutes or until cooked through.
- Cover the tortillas with the mashed avocado. Top with the salsa and shrimp. Sprinkle with basil or cilantro leaves, if desired.

Shrimp Tacos with Corn Salsa and Avocado

Categories

Ingredients

Corn Salsa

Shrimp

Preparation

Corn Salsa

Shrimp

Personal Note

To help you with this recipe

RICARDO Chef’s Knife