Baja Shrimp Tacos with Roasted Corn Salsa

Name: Baja Shrimp Tacos with Roasted Corn Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 pound shrimp (peeled and deveined); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 15 ounce black beans (rinsed and drained); 1.5 cup frozen corn (thawed); 0.25 red onion (finely diced); 0.25 cup fresh cilantro (chopped); 1 jalapeño (seeded and minced); 2 limes (juiced); 1 avocado (sliced or diced); 9 corn tortillas (small); 1 cup red cabbage (shredded)

Zesty and refreshing shrimp tacos featuring succulent seasoned shrimp, served in warm tortillas with a vibrant roasted corn and black bean salsa, topped with creamy avocado.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $5.59/serving

Dietary

Dairy-Free
Pescatarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
15 ounce black beans (rinsed and drained)
1.5 cup frozen corn (thawed)
0.25 red onion (finely diced)
0.25 cup fresh cilantro (chopped)
1 jalapeño (seeded and minced)
2 limes (juiced)
1 avocado (sliced or diced)
9 corn tortillas (small)
1 cup red cabbage (shredded)

Instructions

Preheat oven to 400°F (200°C). Spread the thawed frozen corn on a baking sheet. Roast for 10-12 minutes, or until lightly charred. Remove and let cool slightly.
In a medium bowl, combine the roasted corn, rinsed black beans, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), the juice of 1 lime, and a pinch of salt and pepper. Stir well and set aside.
In another bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
While the shrimp cooks, warm the corn tortillas according to package instructions (microwave, dry skillet, or oven).
To assemble the tacos, spread some shredded red cabbage onto each warm tortilla. Top with several cooked shrimp, a generous spoonful of roasted corn salsa, and sliced or diced avocado. Squeeze a little extra lime juice over top if desired. Serve immediately.

Notes

For extra flavor, you can add a touch of smoked paprika to the shrimp seasoning.

Nutrition (per serving)

Calories: 480
Protein: 37.1 g
Carbohydrates: 48.7 g
Fat: 16.5 g
Fiber: 12.3 g
Sodium: 1280 mg
Saturated Fat: 2.6 g
Sugar: 5.9 g
Cholesterol: 175 mg