by Kerstin
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my 19 recipes »
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Kerstin's Notes:
Expand1/2 tablespoon canola oil Ask a question about this ingredient
1/2 red onion, peeled and chopped Ask a question about this ingredient
1 poblano pepper, seeded and chopped Ask a question about this ingredient
Kernals from 2 ears of corn Ask a question about this ingredient
2 tablespoons finely chopped cilantro Ask a question about this ingredient
Juice of half a lime Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
To make the corn salsa, heat canola oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes; add corn and sauté 2 additional minutes or until all veggies are tender. Remove from heat and stir in cilantro, lime juice, and salt.
Ask a question about this step1 tablespoon ground cumin Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1 pound peeled and deveined shrimp with tails removed Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1 large avocado, halved, pitted, peeled, and mashed Ask a question about this ingredient
Juice of half a lime Ask a question about this ingredient
1 tablespoon finely chopped cilantro Ask a question about this ingredient
6 corn tortillas, warmed Ask a question about this ingredient
To make the shrimp, mix cumin, paprika, and 1/2 teaspoon salt in a small bowl and evenly rub into shrimp. Heat canola oil over medium heat in a nonstick skillet and sauté shrimp for 2 to 3 minutes or until pink and cooked through.
Ask a question about this stepTo make the avocado spread, mix the mashed avocados, lime juice, cilantro and remaining 1/4 teaspoon salt in a medium bowl until smooth.
Ask a question about this stepTo assemble the tacos, evenly cover the corn tortillas with the avocado spread. Top evenly with shrimp and corn salsa. Makes 3 servings.
Ask a question about this stepDid someone say SHRIMP?!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
These look outstanding - wish they were our lunch today...