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Shrimp or Lobster Tacos
SUBMITTED BY: Tiburon Caribbean Bistro in Minneapolis
2 cups roasted sweet corn
1 cup Seafood (Lobster or shrimp precooked and thawed)
¼ cup red onion
¼ cup red pepper
½ jalapeño pepper
¼ cup heavy cream
Pinch of salt, pepper and chili pepper
6 Blue corn tortillas
Roast corn on the cob on grill until golden brown marks start to appear, let cool and cut off the kernels to make 2 cups. Once cool mix in peppers and seasoning.
In sauté pan reduce cream by half and add vegetable mixture. Reduce heat to simmer after it comes back to a boil. Add seafood and until hot.
Serve with queso fresco and guacamole.
If substituting fish, sauté or grill fish with salt and pepper and chili powder separately, add to the bottom of the taco; place vegetable and cream salsa on top.