You Must Try This Recipe: Shrimp Tacos With Corn-Avocado Salsa

Photo credit: Iain Bagwell, from cookinglight.com

This evening, my husband, son and I made the most awesome, fresh-tasting summer meal. And let me say right now that, being a South Texas girl with a Mama who cooks better than most professional chefs, I rarely rave about a taco recipe because who could ever improve on hers?

Well, this one comes close. We adapted from a Cooking Light recipe and made it our own. (The magazine called this “Mexican food,” by the way, and it’s not. It’s more California Meets Texas food.) Regardless, I highly recommend. And the greatest part is that it had plenty of smaller jobs that our son could handle. He was very proud of his lime-sour cream sauce.

Try it while the summer corn is still in season!

Shrimp Tacos With Corn-Avocado Salsa

3 ears of fresh sweet corn, cut off the cob

2 tsp. olive oil, divided

1 cup chopped green onions

1 cup chopped cilantro

Juice of 1 lime, divided

1/4 tsp. salt

1 tsp. coarse ground black pepper, divided

Dash of cumin, chili powder and garlic powder

1 large avocado, diced

1 lb. frozen shrimp (tails off) – defrosted

4 oz. sour cream (light)

White corn tortillas

1/2 cup canola oil

——————————————————————–

Mix corn with 1 tsp. of olive oil, spread in a roasting pan. Broil on high about 8 minutes until corn is lightly browned. Let corn cool.

Combine corn, avocado, cilantro, green onions, salt, 1/4 tsp. of black pepper, and juice of half a lime. Mix carefully so it doesn’t turn to mush!

Combine 2 tsp. of lime juice with sour cream to make the lime-sour cream sauce. Mix thoroughly. Mac says for about 15 minutes. “That’s how I got it perfect,” he says. Mom says 30 seconds at most.

Toss shrimp into sauté pan with remaining olive oil and add spices and the remaining juice in the lime. If the shrimp is making a ton of liquid as it cooks, pour off a good deal of the liquid as you cook. Cook the shrimp, stirring/tossing, for about 6 minutes or so – or until done.

Meanwhile, fry the corn tortillas in the canola oil until they are just beginning to get crunchy – you want them soft enough to bend easily still.

Top each warm tortilla with the corn-avocado mixture and a drizzle of the lime-sour cream sauce.

Enjoy with a light ale or ice-cold Dr Pepper, of course.

MMMMMMMMM.

 

If you want to read more of my writing, I send out the occasional newsletter. Sign up here:



#mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; }
/* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */

The post You Must Try This Recipe: Shrimp Tacos With Corn-Avocado Salsa appeared first on Kathy Lynn Harris.