Shrimp Tacos with Corn Salsa and Avocado

  • Preparation 15 MIN
    Cooking 7 MIN
  • Servings 4


Corn Salsa



Corn Salsa

  1. In a small pot of salted boiling water, blanch the peas and corn kernels for 2 minutes. Drain and rinse under cold water. Drain again. Place in a bowl.
  2. Add the bell pepper, green onion and half of the lime juice to the bowl. Season with salt and pepper. Set aside.
  3. In a small bowl, using a fork, mash the avocados with the remaining lime juice. Season with salt and pepper. Set aside.


  1. In a large skillet over medium-high heat, brown the shrimp in the oil for 2 minutes. Flip the shrimp over, add the sauce and cook for another 2 minutes or until cooked through.
  2. Cover the tortillas with the mashed avocado. Top with the salsa and shrimp. Sprinkle with basil or cilantro leaves, if desired.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.