Shrimp Tacos with Warm Corn Salsa
These irresistible shrimp tacos with warm corn salsa are a vibrant, flavor-packed meal perfect for a quick yet impressive dinner. Juicy, spiced shrimp seasoned with garlic powder, smoked paprika, and cumin take center stage, paired beautifully with a smoky, slightly charred corn salsa made with bell peppers, red onion, and a hint of jalapeño heat. Fresh lime juice and cilantro add a zesty touch, while creamy avocado slices and crumbled Cotija cheese bring indulgent richness to every bite. Served on toasted corn tortillas and customizable with sour cream or Greek yogurt, this dish provides a perfect balance of textures and bold flavors. Ready in just 30 minutes, these shrimp tacos are ideal for seafood lovers seeking a fresh spin on taco night.
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Corn kernels (fresh, canned, or frozen)
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 1 small Jalapeño, finely chopped (optional)
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lime juice
- 8 small Corn tortillas
- 1 large Avocado, sliced
- 0.25 cup Cotija cheese, crumbled
- 0.25 cup Sour cream or Greek yogurt (optional)
Instructions
1. In a medium bowl, combine the shrimp, olive oil, garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss to coat the shrimp evenly. Set aside to marinate for 10 minutes while you prepare the salsa.
2. Heat a large non-stick skillet over medium-high heat. Add a drizzle of olive oil, then add the corn kernels, diced red bell pepper, red onion, and jalapeño (if using). Sauté for 4–5 minutes, stirring frequently, until the vegetables are fragrant and slightly charred. Remove from heat and stir in the chopped cilantro and lime juice. Transfer to a bowl and keep warm.
3. In the same skillet, add the seasoned shrimp in a single layer. Cook for 2–3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
4. Warm the corn tortillas by placing them directly over a low gas flame for about 30 seconds on each side, or in a dry skillet over medium heat.
5. To assemble the tacos, add a few shrimp to each tortilla. Top with the warm corn salsa, sliced avocado, a sprinkle of Cotija cheese, and a dollop of sour cream or Greek yogurt if desired.
6. Serve immediately with lime wedges on the side for an extra burst of freshness. Enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
