Shrimp and Corn Tacos
Prepare shrimp and corn tacos with sautéed shrimp, grilled corn, and fresh toppings wrapped in corn tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 600 | Grams |
| Corn (grilled and kernels removed) | 3 | Cob |
| Corn Tortillas (small size) | 10 | Count |
| Red Onion (small, finely chopped) | 1 | Count |
| Lime (juiced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Avocado (sliced) | 2 | Count |
| Sour Cream (whole milk based) | 1 | Cup |
| Olive Oil (for sautéing) | 2 | Tbsp |
| Garlic (minced) | 3 | Clove |
| Cumin (ground) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- In a bowl, mix shrimp with minced garlic, cumin, paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and sauté the shrimp for 3-4 minutes until pink and cooked through.
- Grill corn on a grill or stovetop until charred, then remove kernels from the cob.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble tacos by placing shrimp, corn kernels, chopped red onion, avocado slices, and cilantro on each tortilla.
- Drizzle with lime juice and add a dollop of sour cream on top.
Prep
- Thaw shrimp if frozen.
Kitchen equipment
Grill or Grill Pan