Southwestern Shrimp Soft Tacos
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tbsps
Red Onion (minced)1 tsps
Garlic (finely chopped)1 tbsps
Honey1 tsps
Cilantro (chopped fresh)1 tsps
PaprikaDirections:
1
Combine marinade ingredients with 1/4 cup water and season with salt
2
Add shrimp; refrigerate 1 hour
3
To make relish, cut corn kernels off cob
4
Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat
5
(Avoid Teflon pans, which should not be used when cooking at such high temperatures
6
) Stir-fry corn until golden brown
7
Pour corn into a bowl and add remaining relish ingredients; season with salt
8
Remove shrimp and reserve marinade
9
Lightly spray the same skillet with cooking spray and heat on high until very hot
10
Toss in a few shrimp at a time and cook until just opaque; remove shrimp
11
Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick
12
Put 4 shrimp on each tortilla; top with corn relish and marinade sauce
13
Sprinkle with cilantro and green onion
14
Combine marinade ingredients with 1/4 cup water and season with salt
15
Add shrimp; refrigerate 1 hour
16
To make relish, cut corn kernels off cob
17
Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat
18
(Avoid Teflon pans, which should not be used when cooking at such high temperatures
19
) Stir-fry corn until golden brown
20
Pour corn into a bowl and add remaining relish ingredients; season with salt
21
Remove shrimp and reserve marinade
22
Lightly spray the same skillet with cooking spray and heat on high until very hot
23
Toss in a few shrimp at a time and cook until just opaque; remove shrimp
24
Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick
25
Put 4 shrimp on each tortilla; top with corn relish and marinade sauce
26
Sprinkle with cilantro and green onion