Shrimp Tacos With Warm Corn Salsa - cooking recipe

Ingredients

Salsa
1 cup fresh corn kernels (or frozen)
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
Shrimp Tacos
8 corn tortillas
1 tablespoon olive oil
1/2 teaspoon minced garlic clove
1/2 teaspoon ground cumin
1 lb medium shrimp, peeled, deveined
salt and pepper
1 tablespoon fresh lime juice
1 small Hass avocado, peeled, pitted and finely diced

Preparation

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 medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, 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 avocados.
Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapenos and a small can of chipotle peppers.