Description
Spicy Shrimp and Sweet Corn Tacos are a delightful blend of flavors and textures, perfect for summer gatherings and taco nights.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup sweet corn, fresh or frozen
- 8 small corn tortillas
- 1 ripe avocado, sliced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Salt, to taste
- 2 tablespoons olive oil (for cooking)
Instructions
- Prepare the shrimp by rinsing under cold water and patting dry. Mix with olive oil, chili powder, garlic powder, and salt.
- Cook the shrimp in a skillet over medium-high heat for 2-3 minutes on each side until pink and opaque.
- Sauté the sweet corn in the same skillet for 3-4 minutes until heated through and slightly caramelized.
- Warm the corn tortillas in a separate dry skillet for about 30 seconds on each side.
- Assemble the tacos by layering sautéed corn, cooked shrimp, avocado slices, and cilantro on each tortilla.
- Add fresh lime juice over the assembled tacos.
- Serve immediately while warm.
Notes
- For a vegetarian option, swap shrimp with black beans or grilled vegetables.
- If you have a corn allergy, consider using diced bell peppers instead.
- For a milder flavor, reduce the chili powder or use smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Spicy Shrimp, Sweet Corn, Tacos, Summer Recipe, Easy Dinner