Shrimp Tacos with Corn Salsa from Cooking Light
Tossing the shrimp in a little honey before cooking helps to create tasty grill marks.
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- 1 cup(s) fresh corn kernels (about 2 ears)
- 1 teaspoon(s) olive oil
- 2 tablespoon(s) chopped green onions
- 2 tablespoon(s) fresh lime juice divided
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1 avocado diced
- cooking spray
- 1 pound(s) medium shrimp peeled & deveined
- 2 teaspoon(s) honey
- 1/4 cup(s) light sour cream
- 8 (6") corn tortillas
- 1. Preheat broiler to high.
- 2. Combine corn & oil in a 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 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.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Shrimp Tacos with Corn Salsa from Cooking Light Recipe at a Glance
- COURSE: Main Dishes