Shrimp Tacos with Corn Salsa and Avocado | RICARDO

Ingredients

• ½ cup (75 g) frozen green peas
• 1 cup (150 g) frozen corn kernels
• 1 small red bell pepper, seeded and cut into small dice
• 1 green onion, thinly sliced
• 1 lime, juice only
• 2 avocados
• ¾ lb (340 g) medium shrimp (20-40), shelled and deveined
• 2 tbsp (30 ml) vegetable oil
• ¼ cup (60 ml) homemade or store-bought barbecue sauce
• 8 soft corn tortillas, 5 inches (12.5 cm) in diameter, warmed
• Basil or cilantro leaves (optional)