Shrimp Tacos with Corn Salsa

Shrimp Tacos with Corn Salsa Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
Tossing the shrimp in a little honey before cooking helps to create tasty grill marks.


Serves 4 (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Fat 12.9 g
Satfat 2.5 g
Monofat 6.4 g
Polyfat 1.9 g
Protein 20 g
Carbohydrate 35.2 g
Fiber 6.3 g
Cholesterol 149 mg
Iron 0.8 mg
Sodium 345 mg
Calcium 109 mg


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


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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