DESCRIPTION 
This taco served with salsa, cabbage, and Sour Cream is the perfect summer meal. Use the leftover filling for a salad and Viola! You've got a two-in-one creation.



INGREDIENTS 
  2 tablespoons vegetable oil
  1/2 medium onion, finely chopped
  1 jalapeno chile (seeds and ribs removed, for less heat), minced
  2 cloves garlic, minced
  Coarse salt and ground pepper
  2 plum tomatoes, chopped
  1 package (10 ounces) frozen corn kernels, unthawed
  1/2 pound frozen large peeled and deveined shrimp, thawed and cut into 1/2-inch pieces
  12 (6-inch) corn tortillas, heated according to package instructions
  2 cups shredded cabbage
  1/2 cup green or red salsa
  1/2 cup sour cream
  Lime wedges, for serving

PROCEDURE 
Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, Stirring Occasionally, until onions are softened, 4 to 5 minutes.

Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.

Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.

Recipe taken from Yahoo! Indian Lifestyle