Tossing the shrimp in a little honey before cooking helps to create tasty grill marks.
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
1 pound medium shrimp, peeled and deveined
2 teaspoons honey
1/4 cup light sour cream
8 (6-inch) corn tortillas
How to Make It
Preheat broiler to high.
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.
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.
Combine sour cream and remaining 1 tablespoon juice in a small bowl.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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