Shrimp Tacos with Warm Corn Salsa | Recipe Finder

Ingredients

• 1 cup(s) fresh or frozen corn kernals
• 1 can(s) (14 1/2 ounces) fire-roasted petite diced tomatoes with chipotle peppers
• 1/3 cup(s) finely diced red onion
• 1/4 cup(s) chopped fresh cilantro
• 1 1/2 tablespoon(s) fresh lime juice
• 8 corn tortillas
• 1 tablespoon(s) olive oil
• 1/2 teaspoon(s) minced garlic
• 1/2 teaspoon(s) ground cumin
• 3/4 pound(s) medium shrimp , peeled and deveined
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1 tablespoon(s) fresh lime juice
• 1 small Hass avovado , peeled, pitted, and finely diced