1 lb shrimp, peeled, deveined, tails removed
2 tbsp olive oil
1 clove garlic, very finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp lime juice
8 6-inch flour or corn tortillas
2 ears sweet corn, kernels removed
1 tsp olive oil
1 cup pearl or cherry tomatoes halved
1 tbsp freshly squeezed lime juice
2 tbsp fresh cilantro, chopped
1 medium avocado, peeled and cut
Salt and pepper to taste
Place the shrimp in a bowl and toss with the olive oil, garlic, cumin, chili powder and lime juice. Set aside.
Combine corn and oil in a bowl; toss gently to coat. Arrange corn evenly on a sheet pan; broil 6 minutes or until tender. Combine corn, tomatoes, lime juice, cilantro, avocado, salt, and pepper in a medium bowl; toss gently. Note: If your corn is very fresh and tender, you can use the kernels raw. You can also use frozen corn; just thaw and blot any excess moisture before adding to the salsa.
Heat a heavy skillet over medium-high heat. Add the shrimp and sauté until pink and opaque, about 2 minutes.
Warm tortillas for a few seconds in the microwave. Spoon a portion of the salsa into the bottom of each taco shell. Top with shrimp. Serve immediately.