Shrimp Tacos with Corn Salsa from Cooking Light

Tossing the shrimp in a little honey before cooking helps to create tasty grill marks.

Yield: 4 servings
Community Recipe from


  • 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. 1. Preheat broiler to high.
  2. 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. 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. 4. Combine sour cream and remaining 1 tablespoon juice in a small bowl.
  5. 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.
July 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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