Shrimp Tacos with Denver Salsa

Denver Salsa

• 3 ½ oz fresh corn kernels, (approx. 1 ear)
  of 3 ½ oz canned sweet corn kernels, drained
• 4 ½ oz Granny Smith apple, halved (approx. 1 apple)
• 4 ½ oz mango, in pieces
  of 4 ½ oz fresh peaches, in pieces
• 4 oz red bell pepper, in pieces
  of 4 oz roasted red peppers, in pieces
• 4 oz red onion, in pieces
• 1 oz fresh jalapeño chili, halved
• ½ oz cilantro leaves, plus extra to garnish
• 1 oz freshly squeezed lime juice
• ½ tsp salt
• 1 tsp sugar
• ½ oz apple cider vinegar
• 5 oz fresh tomatoes, halved

Shrimp Tacos

• 24 oz fresh raw small shrimp, peeled and deveined (51/60 count)
• 2 tbsp Cajun spice mix (see Tip)
• 10 ½ oz water
• 18 mini corn tortillas (approx. 4 in.), warmed
  of 18 mini flour tortillas (approx. 4 in.), warmed
• 2 avocados, sliced