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

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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.

MMMMMMMMM.

 

 

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