Shrimp Tacos with Corn Salsa and Avocado

Instructions

1. 1

   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.

2. 2

   Add the bell pepper, green onion and half of the lime juice to the bowl. Season with salt and pepper. Set aside.

3. 3

   In a small bowl, using a fork, mash the avocados with the remaining lime juice. Season with salt and pepper. Set aside.