Spiced Shrimp Tacos with Avocado Corn Salsa
Ingredients
- 1 cup frozen corn
- oil
- taco seasoning
- salt and pepper
- 1 avocado
- 1/3 cup cilantro
- 1/3 cup red onion
- 1 jalapeño
- juice of 1 lime
- 1 tablespoon mayonnaise (optional)
- 2 tablespoons oil
- 1 teaspoon chili powder
- paprika
- onion powder
- garlic powder
- chili flakes
- salt and pepper
- 1/2 tablespoon coconut sugar
- shrimp
- olive oil
- tortillas
Preparation
Prepare the salsa ahead of time while defrosting shrimp if frozen, as shrimp cooking is quick.
For the salsa: Sauté 1 cup of corn with oil, taco seasoning, salt, and pepper until crispy.
Combine the sautéed corn with diced avocado, 1/3 cup cilantro, 1/3 cup red onion, diced jalapeño, and juice of 1 lime, then season with additional salt and pepper if needed. Optionally, add 1 tablespoon mayonnaise for creaminess.
For the shrimp: Mix 2 tablespoons oil with 1 teaspoon chili powder, paprika, onion powder, garlic powder, chili flakes, salt, pepper, and 1/2 tablespoon coconut sugar to create the marinade.
Pat the shrimp dry with a paper towel and toss with the marinade.
Heat olive oil in a skillet over medium heat and cook the shrimp for 3 minutes per side without crowding them.
Assemble the tacos by placing the shrimp and salsa over warm tortillas and enjoy.
