Spicy Shrimp Tacos with Blueberry Corn Salsa

This Fareway shrimp taco is full of flavor unlike any other. Blueberry corn salsa is a colorful mix of sweet and salty, and adds a whole new layer of flavor for any taco.


  • 4 tsp canola oil, divided
  • 3/4 cup frozen corn kernels, thawed
  • 1 cup fresh blueberries
  • 1/2 cup chopped onion
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 jalapeno pepper, minced
  • 1 Tbsp lime juice
  • 1/4 tsp salt
  • 1 pound raw shrimp, peeled and deveined
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste cayenne pepper, optional
  • to taste salt
  • 8 (6-inch) corn tortillas, warmed
Spicy Shrimp Tacos with Blueberry Corn Salsa
Total Time: 25 minutes


Servings: 4 servings

Approximate nutrition information per serving: 290 calories; 8 g fat; 0.5 g saturated fat; 145 mg cholesterol; 810 mg sodium; 38 g carbohydrate; 5 g fiber; 5 g sugar; 20 g protein


Heat 1 teaspoon oil in a large skillet over medium-high heat. Add corn and cook for 2 minutes, or until it starts to brown. Stir in blueberries.

Transfer blueberries and corn to a large bowl and stir in onion, cilantro, jalapeno, lime juice and salt.

In a separate bowl, combine shrimp, cumin, chili powder and salt.

Heat remaining oil in skillet over medium-high heat. Add shrimp and cook for 1½ – 2 minutes per side, or until shrimp is opaque and cooked through.

Top tortillas with shrimp and salsa. Serve immediately.