This recipe is easy to make and uses one of my favorite hot sauces, Cholula.

Shrimp Soft Tacos with Corn, Rotel, and Avocado Salsa

1 pound frozen, raw, peeled medium shrimp
1 tablespoon Cholula hot sauce
2 tablespoons olive oil
½ teaspoon iodized salt
1 and 1/2 teaspoons sugar
4 minced garlic cloves (I use 4 teaspoons jarred minced garlic)
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 making salsa. Make salsa. Set aside.

Remove shrimp from refrigerator. Heat a medium skillet over medium high heat. Add shrimp and marinade to skillet. Distribute shrimp so they are in one layer. Cook 2 minutes or until shrimp just turn pink. Turn shrimp over and cook 2 minutes until the other side turns pink. Remove from heat.

Assemble tacos: Layer shrimp and salsa on tortillas. Garnish with lime and cilantro. Makes 12 soft tacos.

Corn, Rotel, and Avocado Salsa

1 tablespoon olive oil
1/2 cup diced red onion
2 ears of corn charred on the grill then cut kernels from cob
1 can Rotel diced tomatoes with lime and cilantro, drained
Zest of one lime
2 tablespoons fresh lime juice
1 avocado, skin and pit removed, diced

Heat olive oil in a medium size skillet over medium high heat. Add red onion and corn. Cook 5 minutes or until onions are translucent. Add drained Rotel tomatoes and heat for 1 to 2 minutes, until warm. Remove from heat  and pour into a bowl. Add lime zest and juice. Gently stir in avocado. Set aside.

Published in The News & Neighbor on September 2, 2020.