Shrimp + Street Corn Tacos
Shrimp and Corn Tacos are a quick summer meal that shines a spotlight on sweet summer corn. One bite and you'll be hooked!
Servings 4
Calories 650kcal
Ingredients
- 1 Tablespoon olive oil
- 1 red bell pepper diced
- 2 jalapeno peppers minced
- 2 cups fresh corn kernels from about 3 ears
- 4 scallions green and white parts chopped
- ¼ cup cilantro chopped
- 1 tablespoon Everything But the Elote seasoning
- 1 pound large cooked shrimp thawed if frozen, tails removed
- 12 flour tortillas
- 12 ounces Monterrey Jack cheese shredded
- ¼ cup crumbled cotija cheese
Instructions
- Set a large skillet over high heat. When the skillet is hot, add the oil.
- Add the diced bell pepper and jalapeno. Cook 3-4 minutes, until beginning to soften.
- Add the corn kernels, scallion, and seasoning. Cook for 2-3 minutes, until warmed through. Stir in the cilantro and set aside.
- Heat a second pan over medium-high heat. Add as many tortillas as will fit in one layer. Sprinkle the tortillas with shredded cheese, if using, and fold them in half like a quesadilla. Cook 1-2 minutes per side, until the tortilla is warmed through and the cheese is melted. Repeat with the remaining tortillas. Keep warm.
- In the same pan you used for the tortillas, heat the shrimp, covered, until warmed through, about 3 minutes. Stir the shrimp into the corn mixture.
- To serve, open each tortilla. Spoon the shrimp and corn filling over the melted cheese. Top with cotija cheese.
Nutrition
Serving: 3tacos | Calories: 650kcal | Carbohydrates: 64g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 189mg | Potassium: 607mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1909IU | Vitamin C: 54mg | Calcium: 570mg | Iron: 5mg