INGREDIENTS
3/4 lb
Shrimp, medium
1/4 cup
Cilantro, fresh
1 cup
Corn kernals, fresh or frozen
1/2 tsp
Garlic
1 cup
Red onion
1 can
Tomatoes with chipotle peppers, fire-roasted petite
2 1/2 tbsp
Lime juice, fresh
1/4 tsp
Pepper
1/4 tsp
Salt
1 tbsp
Olive oil
1/2 tsp
Cumin, ground
8
Corn tortillas
1
Small hass avovado