Easy Shrimp Tacos with Roasted Corn Salsa

This dish can be put together in under 15 minutes!  Yes, you read that right!  Not only is it fast; it’s also delicious and light, as in low in calories. 🙂  Win-win here!  Enjoy!

-1 cup fresh or frozen corn (NOT thawed)
-1 tsp extra virgin olive oil
-2 green onions, chopped
-3 Tbs lime juice, divided
-1/4 tsp salt
-1/4 tsp pepper
-1 avocado, peeled and diced
-cooking spray
-14 oz medium shrimp, peeled, deveined, with tails removed
-2 tsp honey
-1/4 cup sour cream
-6 inch corn tortillas, lightly toasted.
Preheat broiler to high.
On a baking sheet, toss the corn with the oil.  Spread evenly in single layer.  Broil for 6 minutes or until lightly browned.
Remove from the oven and place into a bowl.  Mix with the onions, 1 Tbs of the lime juice, salt, pepper and avocado.  Set aside.
In another bowl, combine the shrimp with 1 Tbs lime juice and the honey.  Mix well.
Coat a skillet with cooking spray and heat.  When hot, add the shrimp and cook until pink (about 2-3 minutes).  Remove from stove and set aside.
In another bowl, mix the sour cream with remaining Tbs of lime juice.
To assemble, fill each toasted tortilla with the corn salsa, then about 4 shrimp, then a little of the sour cream mixture.  Enjoy!

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