Shrimp Soft Tacos with Corn, Rotel, and Avocado Salsa

Shrimp Soft Tacos with Corn, Rotel, Avocado Salsa

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.

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