Shrimp Tacos with Blueberry Corn Salsa
A fun, EASY and delicious 4th of July recipe idea! Festive in color and comes together in a jiff!
Ingredients
- 3 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, divided
- 1/2 cup white corn (canned or fresh is fine)
- 1 cup blueberries (fresh)
- 1/4 cup red onion, chopped
- 1 red bell pepper, chopped
- 3 Tbsp fresh cilantro, chopped
- 1/2 jalapeño pepper, finely diced
- 1/2 lime wedge, juiced
- 1/4 tsp Jacobsen’s Himalayan Sea Salt, divided
- 1 lb raw shrimp, peeled and deveined
- 1 Tbsp Chile Verde Fish Tacos Seasoning MixÂ
- Cotija cheese, for finishing
- Stock Market Jalapeno White Balsamic Vinegar, for finishing
- 8 corn tortillas
Directions
Heat 1 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil in a large skillet over medium-high heat. Add corn kernels and cook for about 3 minutes or so (you want the corn to get a little brown). Stir in blueberries and cook for an additional 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in red bell pepper, red onion, jalapeno, chopped cilantro, lime juice. Season with Jacobsen’s Himalayan Sea Salt to taste; set aside.Â
Combine shrimp and the Urban Accents Chile Verde Fish Tacos Seasoning Mix in a medium bowl. Using the same skillet, add a little more Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil and heat to medium-high. Add half the shrimp and sauté until pink and cooked through. Transfer to a plate and keep warm. Repeat with remaining shrimp. **I also like to grill the shrimp so they have some char. Either is fine!Â
Heat tortillas in a clean skillet to warm them up a bit. To assemble, place a couple shrimp in each tortilla; top with the prepared blueberry corn salsa and cotija cheese; finishing by drizzling with a little Stock Market Jalapeno White Balsamic Vinegar. Serve immediately.
Enjoy!
