Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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 Notes

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.

Reviews (1)

7 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
07/14/2012
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!