Shrimp-and-Corn Tacos

Name: Shrimp-and-Corn Tacos
Ingredients: 2 tablespoons vegetable oil; 1/2 medium onion, finely chopped; 1 jalapeno chile (seeds and ribs removed, for less heat), minced; 2 cloves garlic, minced; Coarse salt and ground pepper; 2 plum tomatoes, chopped; 1 package (10 ounces) frozen corn kernels, unthawed; 1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces; 12 (6-inch) corn tortillas, heated according to package instructions; 2 cups shredded cabbage; 1/2 cup green or red salsa; 1/2 cup sour cream; Lime wedges, for serving

Shrimp-and-Corn Tacos was pinched from <a href="http://www.marthastewart.com/354047/shrimp-and-corn-tacos" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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2 tablespoons vegetable oil

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1/2 medium onion, finely chopped

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1 jalapeno chile (seeds and ribs removed, for less heat), minced

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2 cloves garlic, minced

•

Coarse salt and ground pepper

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2 plum tomatoes, chopped

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1 package (10 ounces) frozen corn kernels, unthawed

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1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces

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12 (6-inch) corn tortillas, heated according to package instructions

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2 cups shredded cabbage

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1/2 cup green or red salsa

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1/2 cup sour cream

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Lime wedges, for serving

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