Under 30 Minutes

Under 30 Minutes

Shrimp-and-Corn Tacos

Source
Everyday Food, December 2005
Shrimp-and-Corn Tacos
  • prep 30 mins
  • total time 30 mins
  • servings 4

Ingredients

  • 2 tablespoons vegetable oil

  • 1/2 medium onion, finely chopped

  • 1 jalapeno chile (seeds and ribs removed, for less heat), minced

  • 2 cloves garlic, minced

  • Coarse salt and ground pepper

  • 2 plum tomatoes, chopped

  • 1 package (10 ounces) frozen corn kernels, unthawed

  • 1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces

  • 12 (6-inch) corn tortillas, heated according to package instructions

  • 2 cups shredded cabbage

  • 1/2 cup green or red salsa

  • 1/2 cup sour cream

  • Lime wedges, for serving

Cook's Note

To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.

Directions

  1. Step 1

    Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.

  2. Step 2

    Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.

  3. Step 3

    Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.

Tags

Advertisement

Reviews (8)

  • meggostar
    14 Jul, 2012

    One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!
  • mkbrod2
    22 Jul, 2010

    this recipe makes the best tacos every. try them with feta cheese, very unexpected but perfect!
  • tastingparty
    11 Oct, 2008

    For crying our loud... frozen corn, unthawed, means don't thaw the forzen corn before using it.
  • dtkoll
    9 Oct, 2008

    Thawed or unthawed I thought comments were meant for the recipe itself not grammatical errors. The recipe was very easy to follow and the tacos were great.
  • jodiwalker
    9 Oct, 2008

    True. I agree with number 3 terrygiebs. There is no such thing as" unthawed". It is thawed. Think about it! If it was unthawed it would be always frozen. Not surprised, we Americans don't teach people English anymore. Jodi
  • Raceway
    8 Oct, 2008

    Good heavens, you two aren't much of a cook if you don't know how quickly frozen corn heats up. Mushy, come on!
  • ukyrinkey
    22 Jul, 2008

    Unthawed corn is cooked, see step 2. Guess it would be mushy if thawed before cooked. Mushy corn bad.
    Ricky
  • terrygiebs
    22 Jul, 2008

    Come on, Everyday Foods, "unthawed"??? I think I'd rather have my corn thawed!
View More
NEXT
med104370_0709_cornchowder.jpg

Corn-and-Shrimp Chowder with Bacon
More Like This
View All