Mexican Shrimp and Corn Tacos

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 40 min · Shellfish · pescatarian, dairy-free

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Ingredients

• 1/2 lb Large shrimp, peeled and deveined
• 4 pieces Corn tortillas
• 1/2 cup Fresh corn kernels (or frozen)
• 1 Red bell pepper
• 1 small Red onion
• 1 Lime
• 1 Garlic cloves
• 1/4 cup Cilantro, chopped
• 1 tbsp Olive oil
• 1/2 tsp Chili powder
• 1/4 tsp Cumin
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. In a small bowl, mix chili powder, cumin, salt, and pepper. Toss the shrimp with half of the spice mixture and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and diced red bell pepper; sauté until softened, about 5 minutes.
3. Add garlic and remaining spice mixture; cook for 1 minute until fragrant.
4. Add seasoned shrimp to the skillet; cook for 3-4 minutes until pink and cooked through. Add corn kernels and cook for another 2 minutes.
5. Squeeze lime juice over the shrimp and vegetables; stir to combine. Remove from heat.
6. Warm the corn tortillas in a dry skillet or microwave for 30 seconds.
7. Assemble tacos by dividing the shrimp and vegetable mixture among the tortillas. Garnish with chopped cilantro.
8. Serve immediately with extra lime wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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