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Shrimp-and-Corn Tacos

Shrimp-and-Corn Tacos

Everyday Food, 2005 http://www.marthastewart.com/256600/shrimp-and-corn-tacos
3.05
Rated
61100(8)8
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 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

Directions

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

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.

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