Shrimp-and-Corn Tacos

Prep Time:
30 mins
Total Time:
30 mins

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


  • 2 tablespoons vegetable oil

  • ½ 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

  • ½ pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into ½-inch pieces

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

  • 2 cups shredded cabbage

  • ½ cup green or red salsa

  • ½ cup sour cream

  • Lime wedges, for serving


  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 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.

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