Spicy Shrimp Tacos with Blueberry Corn Cilantro Salsa

Menu Part: 
Cuisine Type: 

The blueberry, corn, jalapeño salsa adds a refreshing kick to these shrimp tacos.


4 tsp. olive oil, divided
3/4 cup fresh or frozen, thawed corn kernels
1 cup fresh blueberries  
1/4 cup chopped white onion  
2 tbsp. chopped fresh cilantro
1/2 med. jalapeño pepper, finely chopped  
1 tbsp. fresh lime juice  
1/4 + 1/8 tsp. salt, divided  
1 lb. large shrimp, peeled and deveined   
1 tsp. ground cumin  
1 tsp. chili powder  
1/8 to 1/4 tsp. cayenne pepper  
8 corn tortillas 


  1. Heat 1 tsp. oil in large nonstick skillet over med.-high heat. Add corn; cook until it starts to brown, about 2 min. Stir in blueberries and cook 30 sec.; remove and transfer to bowl. Stir onion, cilantro, jalapeño pepper, lime juice and 1/8 tsp. salt into berry mixture; reserve. 
  2. Combine shrimp, cumin, chili powder, cayenne pepper and remaining ¼ tsp. salt in med. bowl.
  3. Wipe out skillet and heat 1½ tsp. oil over med.-high heat. Add half the shrimp; cook 1½ to 2 min. per side until opaque and cooked through. Transfer to plate and keep warm. Repeat with remaining oil and shrimp. 
  4. Warm tortillas. To serve, place two tortillas on plate; top with shrimp and blueberry salsa. Serve immediately. 
Source: Driscoll’s Berries

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