Robin Bashinsky

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Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Audrey Davis

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 tablespoon of the oil in a large cast-iron skillet; heat over high. Add chiles; cook, stirring occasionally, until slightly softened, about 5 minutes. Add corn; cook, stirring occasionally, until corn and chiles are charred and softened, about 10 minutes. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer mixture to a plate; cover to keep warm. Wipe skillet clean.

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  • Add remaining 1 tablespoon oil to skillet; return to high heat. Add shrimp and remaining 1/2 teaspoon each of salt and pepper; cook, stirring occasionally, until just opaque, about 3 minutes. Remove from heat; cover to keep warm.

  • Warm tortillas according to package directions. Divide shrimp, corn-chile mixture, and sliced avocado evenly among tortillas. Serve with lime wedges.

Nutrition Facts

393 calories; fat 18g; saturated fat 2g; cholesterol 107mg; fiber 8g; protein 18g; carbohydrates 48g; sugars 5g; sodium 715mg; iron 1mg; calcium 88mg.