Shrimp Tacos with Corn Salsa
By Katecooks
Makes 4 servings (serving size: 2 tacos)
318 calories)
CARBOHYDRATE 35.2gCHOLESTEROL 149.0mgFIBER 6.3gPROTEIN 20.0gSODIUM 345.0mgFAT 12.9gSATURATED_FAT 2.5gMONOUNSATURATED_FAT 6.4gPOLYUNSATURATED_FAT 1.9gCALCIUM 109.0mgIRON 0.8mg
Ingredients
- 1 cup fresh corn kernels (about 2 ears)
- 1 teaspoon olive oil
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 diced peeled avocado
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons honey
- 1/4 cup light sour cream
- 8 (6-inch) corn tortillas
Details
Servings 4
Adapted from cookinglightdiet.com
Preparation
Step 1
1. Preheat broiler to high.
2. Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.
3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
4. Combine sour cream and remaining 1 tablespoon juice in a small bowl.
5. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/4 cup corn mixture, about 4 shrimp, and 1 1/2 teaspoons sour cream mixture.
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