Shrimp-and-Corn Tacos
- 2 tablespoons vegetable oil
- 1/2 medium onion, finely chopped
- 1 jalapeno chile (seeds and ribs removed, for less heat), minced
- 2 cloves garlic, minced
- Coarse salt and ground pepper
- 2 plum tomatoes, chopped
- 1 package (10 ounces) frozen corn kernels, unthawed
- 1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
- 12 (6-inch) corn tortillas, heated according to package instructions
- 2 cups shredded cabbage
- 1/2 cup green or red salsa
- 1/2 cup sour cream
- Lime wedges, for serving
- This recipe is gluten-free
- Produce
- Cabbage (2 cups)
- Corn, frozen kernels (1 package)
- Garlic (2 cloves)
- Lime, wedges (1)
- Onion, medium (1/2)
- Plum tomatoes (2)
- Seafood
- Shrimp, frozen large (1/2 pound)
- Meat
- Jalapeno chile (seeds and ribs removed (1)
- Condiments
- Salsa, green or red (1/2 cup)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- (6-inch) corn tortillas (12)
- Dairy
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 5, 2011 (1 year ago).
2 people saved this recipe.
