Ingredients

Instructions

1. 1
   Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in onion, cilantro, jalapeño, lime juice, and ⅛ tsp. salt. Reserve.
2. 2
   Combine shrimp, cumin, chili powder, cayenne pepper and remaining ⅛ tsp. salt in a medium bowl. Wipe out the skillet and heat 1½ tsp. oil over medium-high heat. Add half the shrimp and cook 1½ to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining 1½ tsp. oil and shrimp.
3. 3
   Heat tortillas according to package directions. Place 2 on each serving plate and top evenly with shrimp and blueberry corn salsa. Serve immediately.