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+ servings

Shrimp Tacos with Corn Salsa and Chipotle-Avocado Crema

Author - Serena Wolf
Prep Time: 30 minutes
Cook Time: 5 minutes
Yields: 4 servings (8 tacos)

Ingredients

  • 8 corn tortillas Yes, you can use flour tortillas if you want.
  • lbs medium shrimp peeled and deveined

For the marinade:

  • 3 tbsp fresh lime juice
  • 1 tbsp Olive oil
  • 1 tbsp Mexican style chili powder
  • 2 cloves garlic minced
  • 1 tsp honey
  • 1 tsp Chipotle Tabasco Sauce optional
  • Pinch of cayenne pepper optional
  • Salt to taste

For the corn salsa:

  • 1 15 oz can whole kernel corn drained (You can also use fresh corn if it’s available.)
  • ½ cup cucumber peeled, seeded and finely diced
  • 1 small jalapeno seeded and finely diced
  • ½ red onion finely diced
  • Juice of 1 lime about 2 tbsp
  • 1 tsp olive oil
  • Salt to taste
  • For the Chipotle-Avocado Crema:
  • 1 avocado
  • 1-2 chipotle peppers in adobo
  • ¼ cup fat-free sour cream
  • Juice of 1 lime
  • ¼ cup milk or half-and-half
  • Salt to taste

Instructions

  • Combine all the ingredients for the marinade in a small bowl.
  • Gently remove any tails from your shrimp.
  • Place the shrimp in a large Ziploc bag and pour in the marinade. Remove any excess air from the bag, seal and refrigerate your shrimp for at least 30 minutes.
  • Meanwhile, make the salsa.In a large bowl, combine all of the ingredients for your salsa. Cover with plastic and refrigerate until ready to serve. (I like to let refrigerate it for at least 20 minutes for the flavors to really blend).
  • Make the crema! Place all of the ingredients in a blender or food processor. Puree until smooth.
  • Heat a large pan over medium heat. When hot, remove the shrimp from the marinade and add them to the pan. Sauté shrimp for approximately 1 minute until no longer pink. Be careful here, shrimp can take on a gross rubbery consistency if you overcook them. Don’t stress, just watch your shrimpies carefully, and be sure to remove them from the pan as soon as they become opaque.
  • Microwave your corn tortillas for 15 seconds to warm them up a bit and make them pliable. Spread each tortilla with a dollop of crema, top with corn salsa, add your shrimp (I usually go with 3 per taco). Drizzle with some more crema if you’re feeling crazy.