Our Recipes

Shrimp Tacos with Corn Salsa

  • Yield: 4 servings (2 tacos per serving)
  • Prep Time:20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes


  • 8 Frescados Taco-Style Flour Tortillas
  • 2 cups shredded lettuce
  • Lime wedges
  • Hot sauce
  • Corn Salsa:
  • 2 corn cobs, husked
  • 2 plum tomatoes, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1/4 tsp each salt and pepper
  • Avocado Cream Sauce:
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream
  • 2 tbsp lime juice
  • 1/4 tsp salt
  • Pinch ground cumin
  • Marinade:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 1/2 lb peeled deveined shrimp (16–20 count)


Corn Salsa: Preheat grill to medium-high heat; grease grate well. Grill corn, turning occasionally, for 8 to 10 minutes or until lightly browned all over; let cool. Cut kernels from cobs and place in bowl. Stir in tomatoes, jalapeno pepper, onion, cilantro, lime juice, salt and pepper; set aside.

Avocado Cream Sauce: In food processor, combine avocado, sour cream, lime juice, salt and cumin until smooth. Transfer to bowl and set aside.

Marinade: In bowl, stir together lime juice, olive oil, garlic, chili powder, cumin and salt; add shrimp and toss to coat. Let stand for 10 minutes.

Heat large skillet over medium-high heat; using tongs, add shrimp, discarding any excess marinade; cook, stirring, for about 4 minutes or until pink.

Warm tortillas; divide shredded lettuce among tortillas and spoon in 1/4 cup salsa and a few shrimp. Drizzle with Avocado Cream sauce. Serve immediately with lime wedges and hot sauce.

Nutritional Info

Per 2 tacos
Calories 480
Fat 17g
Cholesterol 265mg
Sodium 850mg
Carbohydrate 42g
Fiber 5g
Sugars 7g
Protein 39g