Lemon Shrimp Corn Tacos with Spinach

• shrimppeeled and deveined20 oz
• whole-wheat tortillas12
• frozen corn2 cup
• fresh spinachroughly chopped6 oz
• red onionthinly sliced1/2
• red bell pepperthinly sliced1
• diced tomatoes1 cup
• canola oil4 tsp
• chili powder2 tsp
• ground cumin1 tsp
• lemoncut into wedges1/2
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the red onion and red bell pepper, and roughly chop the spinach.
2. 2Pat the shrimp dry. Season it with the chili powder, ground cumin, kosher salt, and black pepper. Heat the canola oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pearly and opaque and curled into a C. Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the red onion and bell pepper to the skillet. Cook for 3-4 minutes, stirring, until crisp-tender and lightly browned. Add the frozen corn and cook for 2-3 minutes, until hot and lightly browned.
4. 4Stir in the diced tomatoes and spinach. Cook for 2-3 minutes, until the spinach is wilted and the tomato mixture is bubbling. Taste and adjust with kosher salt, black pepper, and lemon juice.
5. 5Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side, until pliable and lightly toasted. Fill them with the vegetables and shrimp, then serve with the remaining lemon wedges.