Skillet Shrimp Tacos with Fresh Corn & Tomato Salsa

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 1 1/4 lb large shrimp, peeled and deveined
• 2 cups fresh corn kernels
• 1 1/2 cups heirloom tomatoes, diced
• 1 jalapeño, minced
• 1/3 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 2 tbsp olive oil
• 12 corn tortillas
• 1 avocado, sliced
• 1/3 cup cotija or queso fresco

Instructions

1. 1Pat the shrimp dry and toss in a bowl with chili powder, cumin, smoked paprika, garlic powder, and half the salt until evenly coated. Set aside while you make the salsa.
2. 2In a medium bowl combine the diced heirloom tomatoes, half the corn kernels (raw for crunch), minced jalapeño, red onion, cilantro, lime juice, and remaining salt. Stir and let sit so the tomatoes release juice.
3. 3Heat olive oil in a 12-inch skillet over medium-high until shimmering. Add the remaining corn and cook 3–4 minutes without much stirring until charred in spots; push to the side of the pan.
4. 4Add the second tablespoon oil and the seasoned shrimp in a single layer. Cook 2 minutes, flip, and cook 1–2 minutes more until pink, curled, and just opaque; the corn will finish charring alongside.
5. 5Remove pan from heat. Squeeze a little extra lime over the shrimp if desired and toss everything together once.
6. 6Warm the corn tortillas directly over a gas flame 10 seconds per side or in a dry skillet until pliable and lightly spotted. Keep stacked under a clean towel.
7. 7Build tacos: place a few shrimp and charred corn on each tortilla, spoon over the fresh tomato-corn salsa, add avocado slices, and finish with crumbled cotija.
8. 8Serve immediately with extra salsa on the side. The combination of hot spiced shrimp, sweet charred corn, and cool juicy tomatoes hits the late-summer grill-to-table craving in under 25 minutes.