Shrimp Tacos with Cherry Tomato Salsa

What You Get

Cherry tomatoes

Sweet corn

Scallions

Cilantro

Jalapeño

Lime

Peeled, deveined shrimp

Corn tortillas

What You'll Need

Olive oil

Salt

Step 1

Cut the cherry tomatoes in half. Shuck the corn, and cut the kernels from the cob. Slice about ¼ cup of the scallions. Chop about ¼ cup of the cilantro, including the stems. Mince the jalapeño, removing the seeds, if you prefer less heat. In a bowl, combine the tomatoes, corn, scallions, cilantro, and jalapeño to taste. Add the juice of ½ lime, 1 tablespoon olive oil, and ¼ teaspoon salt. Cut the remaining lime into wedges for serving.

Step 2

Drain the shrimp and pat dry with paper towels. Sprinkle generously with salt. In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon oil. When the pan is searing hot, add the shrimp and cook until bright pink and tightly furled, stirring once or twice, 2 to 3 minutes.

Step 3

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 4

To build the tacos, place the tortillas on plates, doubling them up, and fill with the shrimp and cherry tomato salsa. Serve warm, with the lime wedges for squeezing.