Tag Archives: tacos

Shrimp Tacos with Corn Salsa

I’m a sucker for shrimp tacos, but I’m not going to lie—this shrimp taco recipe from the August 2013 issue of Cooking Light left me a little disappointed. I followed the recipe (other than adding tomato to the salsa) and found the shrimp bland, and the tortillas completely fell apart. I do think, however, with a few small adjustments, I could love this recipe. So that’s how I’ve written the recipe below—with my suggested changes. Grilling the corn and shrimp would definitely improve the flavor, and using flour tortillas instead of corn would solve the fall-apart issue.

Shrimp Tacos

Shrimp Tacos with Corn Salsa

2 ears fresh corn
1 tsp olive oil
2 tbsp chopped green onions
1 medium tomato, seeded and diced
2 tbsp chopped fresh cilantro
3 tbsp fresh lime juice, divided
1 tsp fresh minced garlic
¼ tsp salt
¼ tsp freshly ground black pepper
1 diced peeled avocado
1 lb medium shrimp, peeled and deveined
2 tsp honey
¼ cup light sour cream
8 (6-inch) flour tortillas

1. Husk corn, and wrap each ear in aluminum foil. Grill over medium heat for about 20 minutes, turning 4 times to ensure even cooking. Allow the corn to cool and then slice off kernels.

2. Combine corn, onions, tomato, cilantro, olive oil, garlic, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.

3. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Skewer shrimp and grill over medium heat for a couple of minutes per side or until they turn completely pink.

4. Combine sour cream and remaining 1 tablespoon juice in a small bowl.

5. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about ¼ cup corn mixture, about 4 shrimp, and 1 ½ tsp sour cream mixture.

Shrimp Tacos

Crock Pot Carnitas Tacos

This is a really simple and delicious crock pot recipe for pulled pork (aka carnitas) tacos. I found the original recipe on Skinny Mom and adapted it for my family—basically just toning down the heat a little bit.

Throw all of the ingredients in your slow cooker in the morning, turn it on low, and you’ll have dinner waiting when you get home. Doesn’t get much easier than that! I used a pork tenderloin because that’s what I had on hand, but I think this recipe would be even tastier with a pork shoulder or rump roast. Still, it was a hit with my family—even my two year old loved it!

Carnitas Tacos
Adapted from Skinny Mom 

1 lb pork tenderloin, rump roast, or shoulder
1 (12 oz) jar of salsa
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp brown sugar
½ tsp cayenne pepper
1 tsp salt
1 tbsp minced garlic
Diced tomato
Shredded cheese
Corn tortillas


1. Place pork in the crock pot.

2. Mix together all other ingredients in a bowl and pour over the pork.

3. Cook on low for 8 hours (or on high for 5 hours).

4. Remove the pork from the crock pot and use a fork to shred the meat. Place the pulled pork in a bowl and laddle the sauce from the crock pot over the pork.

5. Serve on tortillas with your favorite taco toppings.