This evening, my husband, son and I made the most awesome, fresh-tasting summer meal. And let me say right now that, being a South Texas girl with a Mama who cooks better than most professional chefs, I rarely rave about a taco recipe because who could ever improve on hers?
Well, this one comes close. We adapted from a Cooking Light recipe and made it our own. (The magazine called this “Mexican food,” by the way, and it’s not. It’s more California Meets Texas food.) Regardless, I highly recommend. And the greatest part is that it had plenty of smaller jobs that our son could handle. He was very proud of his lime-sour cream sauce.
Try it while the summer corn is still in season!
Shrimp Tacos With Corn-Avocado Salsa
3 ears of fresh sweet corn, cut off the cob
2 tsp. olive oil, divided
1 cup chopped green onions
1 cup chopped cilantro
Juice of 1 lime, divided
1/4 tsp. salt
1 tsp. coarse ground black pepper, divided
Dash of cumin, chili powder and garlic powder
1 large avocado, diced
1 lb. frozen shrimp (tails off) – defrosted
4 oz. sour cream (light)
White corn tortillas
1/2 cup canola oil
Mix corn with 1 tsp. of olive oil, spread in a roasting pan. Broil on high about 8 minutes until corn is lightly browned. Let corn cool.
Combine corn, avocado, cilantro, green onions, salt, 1/4 tsp. of black pepper, and juice of half a lime. Mix carefully so it doesn’t turn to mush!
Combine 2 tsp. of lime juice with sour cream to make the lime-sour cream sauce. Mix thoroughly. Kiddo says for about 15 minutes. “That’s how I got it perfect,” he says. Mom says 30 seconds at most. 🙂
Toss shrimp into sauté pan with remaining olive oil and add spices and the remaining juice in the lime. If the shrimp is making a ton of liquid as it cooks, pour off a good deal of the liquid as you cook. Cook the shrimp, stirring/tossing, for about 6 minutes or so – or until done.
Meanwhile, fry the corn tortillas in the canola oil until they are just beginning to get crunchy – you want them soft enough to bend easily still.
Top each warm tortilla with the corn-avocado mixture and a drizzle of the lime-sour cream sauce.
Enjoy with a light ale or ice-cold Dr Pepper, of course.
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