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Shrimp Tacos with Corn Salsa

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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

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Rate this recipe 4.7/5 (18 Votes)

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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