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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 468.6
  • Total Fat: 16.1 g
  • Cholesterol: 2.5 mg
  • Sodium: 950.1 mg
  • Total Carbs: 81.3 g
  • Dietary Fiber: 30.5 g
  • Protein: 31.3 g

View full nutritional breakdown of Savory Shrimp Tacos and Corn Salad calories by ingredient
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Savory Shrimp Tacos and Corn Salad

Submitted by: DIER1978


Number of Servings: 4

Ingredients

    SALAD
    2 cups Kirby cucumber(s), peeled and sliced
    1/2 cup radishes, sliced
    1/4 cup fresh cilantro, torn
    2 tablespoons rice vinegar
    TACOS
    8 6-inch corn tortillas
    1 pound jumbo shrimp, peeled and deveined
    1 tablespoon jerk seasoning
    2 cups shredded cabbage
    1 mango , peeled and diced
    1/4 red onion , chopped
    1/4 cup fresh cilantro, chopped
    2 tablespoons mayonnaise
    1 tablespoon rice vinegar
    cooking spray

    Corn Salad
    4 ear(s) fresh corn, husks and silk removed
    2 green onions , thinly sliced
    2 tablespoons white wine vinegar
    2 tablespoons olive oil
    1 tablespoon Italian parsley, chopped
    coarse salt and freshly ground pepper, to taste

Directions

[1] To make the salad, combine cucumbers, radishes,
cilantro and rice vinegar in a medium bowl. Set aside.
[2] For the tacos, coat a large nonstick skillet with nonstick
spray; heat over medium heat. Add tortillas in a single layer 2
or 3 at a time and cook over medium-high heat 2 minutes, or
until light golden in spots and softened. Remove to a plate
and cover with foil to keep tortillas warm and pliable.
[3] Sprinkle shrimp with jerk seasoning. Coat same skillet
with nonstick spray; heat over medium heat. Add shrimp;
sauté 3 minutes or until cooked through. Remove to a plate.
[4] Toss remaining taco ingredients in a bowl until blended.
To assemble the tacos: Top each tortilla with about 1∕2 cup
cabbage mixture and 3 shrimp. Fold in half to eat.

Corn Salad
[1] Boil corn in a large stockpot for 5 minutes. Drain and let
cool.
[2] Using a sharp knife and a shallow bowl, cut off the tip of
each cob. Place the ear in the bowl and slice downward to
remove the kernels. Do this with all ears.
[3] Add the onions, vinegar, and oil. Sprinkle with parsley,
season well with salt and pepper and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DIER1978.





TAGS:  Fish | Dinner | Fish Dinner |

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