Shrimp Tacos with Corn Salsa

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 4 (serving size: 2 tacos)
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
  • Cooking spray
  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons honey
  • 1/4 cup light sour cream
  • 8 (6-inch) corn tortillas

Nutrition 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

How to Make It

  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.

Cook's Notes

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