Shrimp Tacos with Corn Salsa and Avocado
Shrimp Tacos with Corn Salsa and Avocado
Ingredients
- ½ cup (75 g) frozen green peas
- 1 cup (150 g) frozen corn kernels
- 1 small red bell pepper, seeded and cut into small dice
- 1 green onion, thinly sliced
- 1 lime, juice only
- 2 avocados
- ¾ lb (340 g) medium shrimp (20-40), shelled and deveined
- 2 tbsp (30 ml) vegetable oil
- ¼ cup (60 ml) homemade or store-bought barbecue sauce
- 8 soft corn tortillas, 5 inches (12.5 cm) in diameter, warmed
- Basil or cilantro leaves (optional)
Instructions
- In a small pot of salted boiling water, blanch the peas and corn kernels for 2 minutes. Drain and rinse under cold water. Drain again. Place in a bowl.
- Add the bell pepper, green onion and half of the lime juice to the bowl. Season with salt and pepper. Set aside.
- In a small bowl, using a fork, mash the avocados with the remaining lime juice. Season with salt and pepper. Set aside.
Shrimp Tacos with Corn Salsa and Avocado