Dinner: Shrimp Tacos with Warm Corn Salsa

Recipe by Frank P. Melodia Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.

Ingredients

1 c. fresh or frozen corn kernals
1 can fire-roasted petite diced tomatoes with chipotle peppers
1/3 c. finely diced red onion
1/4 c. chopped fresh cilantro
1 1/2 tbsp. fresh lime juice

Instructions

Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.
Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.

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