Shrimp and Corn Tacos

Shrimp and Corn Tacos


  • 2 tablespoons vegetable oil
  • 1/2 medium torpedo 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
  • 4 ears of corn, kernels cut
  • 1/2 pound large peeled and deveined shrimp, 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


Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.

Add tomatoes and corn; cook, stirring occasionally, until corn is sautéed through and tomatoes are soft, 4 to 5 minutes.

Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.

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