Shrimp Tacos With Warm Corn Salsa

• Salsa
• 1 cup fresh corn kernels (or frozen)
• 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
• 1/3 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• Shrimp Tacos
• 8 corn tortillas
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic clove
• 1/2 teaspoon ground cumin
• 1 lb medium shrimp, peeled, deveined
• salt and pepper
• 1 tablespoon fresh lime juice
• 1 small Hass avocado, peeled, pitted and finely diced

1. Salsa: 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 medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
2. Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
3. Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, 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.
4. While 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 avocados.
5. Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapenos and a small can of chipotle peppers.

salsa, fresh corn kernels, tomatoes, red onion, fresh cilantro, lime juice, shrimp, corn tortillas, olive oil, garlic, ground cumin, shrimp, salt, lime juice, avocado

Taken from www.food.com/recipe/shrimp-tacos-with-warm-corn-salsa-423564 (may not work)