Shrimp Tacos wtih Warm Corn Salsa

Another great recipe from RedBook's 6 meals under 500 calories. Here is another, slightly different, shrimp taco recipes from the ones already posted.

Shrimp Tacos with Warm Corn Salsa

Ingredients

Salsa

* 1 cup(s) fresh or frozen corn kernals
* 1 can(s) (14.5 ounces) fire-roasted petite diced tomatoes with chipotle peppers
* 1/3 cup(s) finely diced red onion
* 1/4 cup(s) chopped fresh cilantro
* 1 1/2 tablespoon(s) fresh lime juice

Shrimp Tacos

* 8 corn tortillas
* 1 tablespoon(s) olive oil
* 1/2 teaspoon(s) minced garlic
* 1/2 teaspoon(s) ground cumin
* 3/4 pound(s) medium shrimp, peeled and deveined
* 1/4 teaspoon(s) salt
* 1/4 teaspoon(s) pepper
* 1 tablespoon(s) fresh lime juice
* 1 small Hass avovado, peeled, pitted, and finely diced

Directions

1. Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
2. Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.
3. Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
4. While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.


Nutritional Information
(per serving)
Calories 352
Total Fat 13g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 43g
Dietary Fiber --
Sugars --
Protein 20g
Calcium --