Firecracker Shrimp Tacos with Avocado Corn Salsa

By Acoppeto

Ingredients

• Firecracker Shrimp
• 1 pound large shrimp, peeled, deveined and tails removed
• 1 tablespoon chili lime Cholula Chili Lime or Original hot sauce
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 4 cloves garlic, minced
• Avocado Corn Salsa
• 1-2 tablespoons olive oil
• 1/2 cup diced onion
• 1 cup frozen corn
• 1 can diced tomatoes with green chilies, drained
• 1 small avocado, diced
• 1 tablespoon lime juice
• salt and pepper to taste (about 1/2 teaspoon each)

Preparation

Step 1

1.Combine the hot sauce, olive oil, salt, sugar, and garlic and pour over shrimp. Stir to coat well. Place in Ziploc bag and marinate in fridge.
2.Heat the olive oil over medium-high heat. Add onion and corn, and saute, stirring occasionally for about 5 minutes until onion is golden. Add drained tomatoes and stir for 1-2 more minutes until heated through. Remove to a bowl. Cut the avocado in half, scoop out the flesh with a spoon, dice, and add to corn mixture. Add the lime juice, plenty of fresh salt and pepper to taste, and stir gently to combine. Set aside.
3.Heat the pan again over medium-high heat. Add the shrimp and marinade. Cook for 2 to 2.5 minutes per side until shrimp is golden and crispy. Add the shrimp to a tortilla, top with salsa, and serve.