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
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