Shrimp Tacos with Corn and Avocado Salsa

 This meal is the like the epitome of summer time meals.  In fact, when the weather turns warm, this is one of the first meals we crave.  It's my husband's favorite dinner and he will request it for special occasions (actually he had me make this on Father's Day for him!), but I love it just as much and so does our toddler.  And great for me, because there's really nothing to it.
  

So this is the really easy (but just as delicious) way to make these tacos, but I'm also going to give you a couple of hints on how you can go above and beyond if you have the time.  Like using fresh corn and grilling it before making the salsa.  If I had the time, I would do this every time - grilled corn is fabulous!!  I have another amazing recipe for grilled corn that involves lots of butter, lime and chili powder, but that's for another day...soon, I promise!!

P.S. These are amazing with my Light and Easy Margaritas!

Makes 2-4 servings

Shrimp Tacos with Corn and Avocado Salsa

Salsa

1 Roma tomato 

1 can whole kernel corn (or 4 ears of fresh corn, shucked)

2 tablespoons fresh lime juice

1 tablespoon minced jalapeno (I used jalapenos from a jar but you can use 1 small jalapeno if you want to use fresh)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon salt 

1 avocado, diced

Shrimp

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

2 teaspoons fresh lime juice

1 tablespoon spicy McCormick grill seasoning

8 flour tortillas

1 cup Mexican blend shredded cheese 

To make the salsa:  Cut tomato, remove seeds and dice.  In a medium bowl, combine tomato, drained corn (or corn cut from the grilled corn cob), lime juice, jalapeno, olive oil, cumin and salt.  Fold in avocado.

To make the shrimp:  Combine the first four ingredients in a bowl.  Cover and let stand for 30 minutes.  Saute over medium high heat until shrimp turns pink, 3-5 minutes (or place on skewers and grill for 2-3 minutes on each side).  

While shrimp is cooking, place tortillas between 2 damp paper towels and microwave for 45 seconds to warm.  

Assemble tacos with tortillas, shrimp, corn salsa and cheese.