Tired of the same ol’ same ol’ of fish tacos? This is a no-brainer substitution: just add shrimp. But you’ll find the real magic to this recipe is in the roasted corn salsa. It was bursting with flavor and really pretty to the eye. The original recipe called for avocado instead of tomato, but no one in my house is really a big fan of the avocado, and the tomato added lovely color to what would have been a fairly bland looking salsa. Roasting the corn really enhanced its sweetness, and that was nicely complimented by the tanginess of the lime and the pungent cilantro.
There’s a fair amount of chopping for prep, but once you have all that finished the dish flies together pretty quickly. The shrimp cook rapidly, so pay close attention otherwise they’ll be chewy and overdone. It’s a perfect recipe for weeknight dinners when you don’t have a lot of time to slave over the stove, too. I’ll definitely be putting this one in the rotation and the salsa has a lot of potential for use in other dishes, as well.
I hate to type and run, but I have to hurry off and pick up the kiddo from a friend’s house. Let me know if you give it a try. Enjoy!
Shrimp Tacos with Roasted Corn Salsa (recipe adapted from Cooking Light, August 2013)
- 1 cup fresh corn kernels (about 1 large ear)
- 1 teaspoon Extra Virgin olive oil
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium tomato, chopped
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons honey
- 1/4 cup light sour cream
- 8 (6-inch) corn tortillas
- Preheat broiler to high.
- Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
- Combine sour cream and remaining 1 tablespoon juice in a small bowl.
- Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/4 cup corn mixture, about 4 shrimp, and 1 1/2 teaspoons sour cream mixture.