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

More From FoodService Director

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources