Shrimp and Corn Tacos
4 servings
30 minutes
Shrimp and corn tacos are an exquisite combination of juicy seafood and sweet fresh corn, complemented by the aroma of garlic, onion, and spicy jalapeño. Although the dish's name may sound unexpected for Yugoslav cuisine, it unites Mediterranean and Balkan cooking traditions where seafood is paired with fresh vegetables. Tender shrimp infused with spices become the perfect addition to crispy tortillas, while lime and sour cream add a light tanginess and creaminess to the dish. This dish is perfect for both festive dinners and friendly gatherings, allowing you to enjoy a wealth of flavors in every bite.
1
Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion, finely chopped pepper, and minced garlic. Season with salt and pepper. Cook, stirring, for 4-5 minutes until the onion is soft.
- Vegetable oil: 2 tablespoons
- Onion: 0.5 head
- Jalapeno pepper: 1 piece
- Garlic: 2 cloves
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Add finely diced tomatoes and corn kernels. Cook, stirring, for 4-5 minutes until the tomatoes are soft.
- Plum tomatoes: 2 pieces
- Fresh corn kernels: 300 g
3
Add chopped shrimp and cook, stirring, for 2-3 minutes until the shrimp change color.
- Peeled shrimp: 250 g
4
Serve with flatbreads, salsa, sour cream, and lime wedges.
- Corn Tortillas: 12 pieces
- Salsa sauce: 0.5 glass
- Sour cream: 5 tablespoon
- Lime: 1 piece