YIELD: 4 (2 taco) servings 4 tsps. olive oil, divided ¾ cups fresh or frozen corn kernels 1 cup fresh blueberries ¼ cup white onion, chopped 2 Tbsps. fresh cilantro, chopped ½ medium jalapeno pepper, finely chopped 1 Tbsp. fresh lime juice ¼ plus ⅛ tsp. salt, divided 1 lb. peeled and deveined large shrimp 1 tsp. ground cumin 1 tsp. chili powder ⅛ to ¼ tsp. cayenne pepper 8 corn tortillas Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn and cook ...
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