Shrimp Tacos with Corn Salsa

Name: Shrimp Tacos with Corn Salsa
Yield: Serves 4 (serving size: 2 tacos)
Ingredients: 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; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 diced peeled avocado; Cooking spray; 1 pound medium shrimp, peeled and deveined; 2 teaspoons honey; ¼ cup light sour cream; 8 (6-inch) corn tortillas

12 Ratings
10 Reviews

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

By Kate Parham

Recipe by Cooking Light August 2013

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

Yield:

Serves 4 (serving size: 2 tacos)

Nutrition Info

Directions

Step 1
Preheat broiler to high.

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Step 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.
Step 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.
Step 4
Combine sour cream and remaining 1 tablespoon juice in a small bowl.
Step 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:

318 calories; fat 12.9g; saturated fat 2.5g; mono fat 6.4g; poly fat 1.9g; protein 20g; carbohydrates 35.2g; fiber 6.3g; cholesterol 149mg; iron 0.8mg; sodium 345mg; calcium 109mg.

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MyRecipes Member

09/23/2021

Excellent!! Very satisfying. Leftovers were even better....yes make more than you need.

daneanp

11/30/2017

I grilled the shrimp on our Traeger. No complaints from the family. Next time, a double batch!

Debbi

09/08/2016

This was just awesome! I have very picky eaters in my house and they all loved it. Especially the lime sour cream topping!

LDombeck

10/14/2013

The whole family LOVED this and wanted it again the next night! I used frozen corn and it turned out great. Fresh would just be the icing! We didn't even use sour cream. My boys wanted lots more. I will make a bigger batch next time.

KathrynNC

09/20/2013

This recipe is good as written, but I would probably like it even better if it had some sort of spicy kick to counter the sweetness of the honey. I might try adding some cayenne pepper to the shrimp prior to cooking or minced jalapeno to the avocado/corn mix next time.

SWinczek

09/14/2013

This was great. I also made some sriracha mayo to spread on the tortillas which added an extra kick. I'll definitely make this again

Bngbedard

07/21/2013

This recipe was so fast and very, very yummy! It's definitely in my dinner rotation. I do think it could use a little spice, not too much; just a tad, but it is fantastic as written.

jabbo22

07/18/2013

Loved this recipe--so fresh and healthy! I doubled it for my family of 4 adults, added about 2/3 can black beans to the salsa and reduced the S&P. We did not even have one kernel of corn left! Obviously we all loved it!

boblemons62

07/16/2013

Nice, light fare for a hot summer day!

njsusan2

07/15/2013

Quick, easy and delicious!!

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