It’s Tasty Tuesday but also Taco Tuesday, so sharing a Shrimp Tacos recipe seemed appropriate. It had been a while since I had last attempted to make shrimp tacos. And this is by far my most favorite Shrimp Tacos recipe. The true star of today’s recipe is Kroger’s Peppery Sweet Corn Salsa. When I saw it on the shelf, it sounded too delicious to not take home with me. Though, I had not idea what I would do with it, I added it to my cart. While planning meals, I saw it in my pantry and thought it would add the perfect kick to the shrimp tacos I was planning to make.
I wasn’t wrong! This salsa added so much flavor to the shrimp, my husband who is the one from Mexican descent in our home loved them. And he can be as picky as my littles when it comes to food. But if he liked them, I thought the recipe was worth of sharing. I’ll get to the recipe now, I’m sure you’re sitting on the edge of your seat and ready to learn how to make this.
Making the Shrimp Tacos
First, I chopped one pound of shrimp and cooked in butter – which didn’t take long at all. And because I wanted them to take in all the flavors from the salsa, I only used a pinch of salt and pepper to season them. While the shrimp cooked, I warned up the tortillas in our Comal – Mexican Cast Iron Tortilla Griddle. I also chopped a handful of fresh cilantro to top each taco. Once the shrimp cooked, I added about half the jar of Peppery Sweet Corn Salsa, stirred, covered and left to cook on the lowest heat setting for about 5 minutes. Once the five minutes were up, I added a bit of shrimp to each tortilla, topped with cilantro and served each with rice because we love rice in our home!
That’s it – another delicious meal in under thirty minutes. 😉
- 1 lb. Shrimp
- 1 Cilantro Bunch
- 1 Peppery Sweet Corn Salsa
- Salt, to taste
- Pepper, to taste
- 12 Tortillas
- Cut shrimp into small pieces, season with salt and pepper to taste, and sauté in butter until cooked.
- Then warn up the tortillas.
- Chop a handful of fresh cilantro to top tacos.
- Once the shrimp cooks, add about half of the jar of Peppery Sweet Corn Salsa, stir, cover and cook on the lowest heat setting for about 5 minutes.
- Once the five minutes were up, add shrimp to a tortilla, top with cilantro and served warm.