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.