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 --

Easy Shrimp Tacos

From Self's November 2008 feature of Eat Healthy All Week, here is a recipe for shrimp tacos-a quick and easy way to break up the boring lunch or dinner routine.

Shrimp Tacos

Serves 1

INGREDIENTS

Salsa

• 1/4 cup canned diced tomatoes
• 1 clove garlic
• 1 tablespoon cilantro, thinly sliced
• 1/2 teaspoon grated ginger

Tacos

• 6 oz cooked shrimp (left over from Sunday's dinner), tails removed, chopped
• 2 soft corn tortillas (6 inches each)
• 1 carrot, peeled and grated
• 1/2 large romaine leaf, thinly sliced
• 1/2 oz goat cheese, crumbled

PREPARATION

1. For salsa

   Blend ingredients in a mini-chopper or blender; set aside.

2. For tacos

   Divide shrimp between 2 tortillas. Top with carrot, lettuce, cheese and salsa. Fold tortillas in half, wrap and refrigerate until ready to serve. At lunchtime, unwrap and microwave each taco, 20 to 30 seconds.

THE SKINNY

277 calories per 2 tacos, 7.7 g fat (3.8 g saturated), 27.3 g carbs, 4.9 g fiber, 25 g protein