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Spicy Shrimp Tacos with Blueberry Corn Salsa

Driscoll's
  • 25 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp, large

2 tbsp

Cilantro, fresh

3/4 cup

Corn, fresh or frozen and thawed kernels

1 cup

Driscoll's blueberries

1/4 cup

White onion

1 tbsp

Lime juice, fresh

1/8

Cayenne pepper

1 tsp

Chili powder

4 tsp

Olive oil

1 tsp

Cumin, ground

8

Corn tortillas

1/4

Plus 1/8 tsp. salt, divided