Description
This fast and festive dinner pairs a slightly smoky cheese with fresh shrimp and avocado.
Ingredients
Scale
- 1 lb medium shrimp, shelled and deveined
- 1 ear fresh corn, husk removed, corn cut from cob with knife
- 3 tablespoons fresh lime juice
- 3 tablespoons good olive oil (one for the shrimp, rest to cook tortillas)
- 1 ripe avocado, pitted, peeled and diced
- 8 fresh soft corn tortillas
- 1 cup fresh cilantro
- Sriracha
Instructions
- Drizzle olive oil in large skillet over medium high heat.
- Add shrimp and stir 2 minutes or less or until shrimps turn pink. Do not overcook!
- Remove shrimp from skillet and place on plate. Add corn and stir fry for one minute, remove and put in small serving bowl.
- Wipe out pan, drizzle more oil and heat each corn tortilla less than one minute per side till they begin to brown slightly, repeat until 8 are complete.
- To serve 4, place 2 tortillas on each plate. Spoon shrimp and corn onto taco shells.
- Top with cilantro, avocado, and cheese desired. Add a dollop of sour cream, squeeze of fresh lime, and a drizzle of Sriracha.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Mexican