Usuba
Shrimp and Corn Tacos
A Mexican dish with tender shrimp, sweet corn, and vegetables. Served in corn tortillas with salsa, sour cream, and lime. Quick to prepare, aromatic, and satisfying.
- Total
- 30 min
- Standard serving
- 479 g
Ingredients
Total 14- Onion
19.5 g≈ 4 clove - Vegetable oil
7.5 ml≈ 1.5 tsp - Jalapeño pepper
3 g≈ 1/4 pcs - Garlic
1.5 g≈ 1/2 clove - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Plum tomatoes
30 g≈ 1/2 pcs - Fresh corn kernels
75 g≈ 6.5 tbsp - Peeled shrimp
62.5 g≈ 8 pcs - Corn Tortillas
90 g≈ 3 pcs - Salsa
34.125 g≈ 2 tbsp - White cabbage
125 g≈ 2.5 slice - Sour cream
18.75 ml≈ 3.5 tsp - Lime
10.5 g≈ 1/4 pcs
Instructions
- 1
Step 1
Heat the vegetable oil in a large skillet over medium heat. Add finely chopped onion, finely chopped jalapeño pepper, and minced garlic. Salt and pepper to taste. Cook, stirring, for 4–5 minutes until the onion is soft.
- 2
Step 2
Add diced tomatoes and corn kernels. Cook, stirring, for 4–5 minutes until the tomatoes are soft.
- 3
Step 3
Add the shrimp cut into small pieces and cook, stirring, for 2–3 minutes until the shrimp change color.
- 4
Step 4
Shred the white cabbage into thin strips.
- 5
Step 5
Spread a layer of cabbage on each corn tortilla, then add the shrimp and vegetable filling. Serve with salsa, sour cream, and lime wedges.
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