Shrimp Soft Tacos with Corn, Rotel, and Avocado Salsa– Makes 12 small tacos
1 pound frozen, raw, peeled medium shrimp
1 tablespoon Cholula hot sauce
2 tablespoons olive oil
½ teaspoon salt
1 and 1/2 teaspoons sugar
4 minced garlic cloves (I used 4 teaspoons garlic from a jar)
1/8 teaspoon chili powder
12 soft flour tortillas, taco size
Garnish: fresh lime slices and fresh cilantro leaves
Thaw shrimp. Rinse and drain. In a bowl combine hot sauce through chili powder. Add shrimp. Marinate in refrigerator while you make the salsa.
Remove shrimp from refrigerator. Heat a medium skillet over medium high heat. Add shrimp and marinade to pan. Distribute shrimp so they are in one layer in the skillet. Cook for 2 minutes or until shrimp just turn pink on that side. Turn shrimp over and cook until the other side is pink. Remove from heat.
Corn, Rotel, and Avocado Salsa
1 tablespoon olive oil
1/2 cup diced red onion
1 cup fresh corn cut off cob or if you have time roast 2 ears of corn on the grill for extra flavor
1 can Rotel diced tomatoes with lime and cilantro, drained
1 avocado, skin and pit removed and diced
Zest from one lime
2 tablespoons fresh lime juice
Heat Olive oil in a medium size skillet over medium high heat. Add red onion and corn. Sauté for 5 minutes or until onions are translucent and corn is slightly charred. Add drained Rotel tomatoes and heat for 1 to 2 minutes, until warm. Remove from heat. And pour in a bowl. Add lime juice and zest. Stir to combine. Gently stir in avocado. Set aside.
Assemble tacos- divide shrimp to make 12 portions. Layer shrimp and salsa on soft taco shells. Garnish with cilantro leaves and lime slices.
Published in The News and Neighbor on May 24, 2014