Morning Shrimp Tacos with Zesty Corn Pico
Start your day with these vibrant shrimp and avocado breakfast tacos! Each taco is filled with succulent shrimp, creamy avocado, and topped with a refreshing corn pico that harmonizes beautifully with crumbled cotija cheese. Quick and nutritious, these tacos are perfect for a lively breakfast or brunch that will wake up your taste buds!
ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8 small corn tortillas
- 1 ripe avocado, diced
- 1 cup fresh corn (cooked)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cotija cheese, crumbled
steps
- 1.
In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper.
- 2.
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat.
- 3.
In a separate bowl, combine corn, diced tomatoes, red onion, cilantro, lime juice, salt, and pepper to create the corn pico.
- 4.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
- 5.
Assemble the tacos by placing a few shrimp on each tortilla, adding diced avocado, topping with corn pico, and finishing with crumbled cotija cheese.
- 6.
Serve immediately and enjoy a fresh start to your day!
