Shrimp Tacos With Warm Corn Salsa

Ingredients

1 c. fresh or frozen corn kernals

1 can fire-roasted petite diced tomatoes with chipotle peppers

c. finely diced red onion

1/4 c. chopped fresh cilantro

1 1/2 tbsp. fresh lime juice

8 corn tortillas

1 tbsp. olive oil

1/2 tsp. minced garlic

1/2 tsp. ground cumin

3/4 lb. medium shrimp

1/4 tsp. salt

1/4 tsp. Pepper

1 tbsp. fresh lime juice

1 small Hass avovado

Preparation

Step 1Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.Step 2Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.Step 3Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.Step 4While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.