One of our favorite weeknight dinners is shrimp tacos. I usually make the tortillas from scratch and freeze the leftover balls of dough for the next time so I have them on hand. This recipe is our favorite for many reasons. It’s bright, sweet, savory, and spicy. It’s also very quick and easy to make since the shrimp only take a few minutes to thaw. I typically make this recipe after I’ve sliced up a pineapple for the kids to eat and they’ve had their fill of it. I forgot to mention that if you have fresh corn it elevates the salsa to another level but you can also use canned corn in a bind.
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