Shrimp Taco with Poblano-Avocado Salsa

Name: Shrimp Taco with Poblano-Avocado Salsa Recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8
Ingredients: 1 c. corn kernels (can be 2 ears of corn roasted and then cut off cob); 6 scallions white and light green parts only; EVOO or Coconut oil (approx. 2 tsp.); 1 medium poblano cile; 2 c. cherry tomatoes cut into 1/4-in. dice; 2 Hass avocado cut into 1/4 c. dice; 2 Tbsp. finely chopped fresh cilantro; 2 Tbsp. fresh lime juice; 2 tsp. minced garlic; 1 tsp. kosher salt divided; 1 tsp. freshly ground black pepper divided; 2 lbs. large shrimp peeled and de-veined; Tortillas of your choice (not included in calorie count. I used Don Panchos low-carb and only increased cals by 70)

Minutes to Prepare: 60
Minutes to Cook: 20

Number of Servings: 8

Ingredients

1 c. corn kernels (can be 2 ears of corn roasted and then cut off cob)6 scallions, white and light green parts onlyEVOO or Coconut oil (approx. 2 tsp.)1 medium poblano cile2 c. cherry tomatoes, cut into 1/4-in. dice2 Hass avocado, cut into 1/4 c. dice2 Tbsp. finely chopped fresh cilantro2 Tbsp. fresh lime juice2 tsp. minced garlic1 tsp. kosher salt, divided1 tsp. freshly ground black pepper, divided2 lbs. large shrimp, peeled and de-veinedTortillas of your choice (not included in calorie count. I used Don Panchos low-carb and only increased cals by 70)

Directions

Roast chile by grilling over direct medium heat, turning occasionally until blackened and blistered in spots, around 10-12 min. Scallions may be grilled as well for 3-4 min. or used fresh. Trim the roots off the scallions; finely chop the remaining parts and put them in a medium bowl with corn. When chile is cool enough to handle, peel off the loosened bits of skin from the chile and discard along with stem; finely chop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/2 tsp. salt and 1/2 tsp. pepper. Optional to drizzle 2 Tbsp. olive oil into bowl. Mix thoroughly.

Brush or spray the shrimp all over with oil and season with remaining salt and pepper. Grill over Direct High heat (I skewered) until the shrimp are firm to the touch and just turning opaque in the center (pink on the outside), 2-4 min., turning once. Grill tortillas for 30-60 seconds, turning once or in oven in tinfoil or warmer. Fill the tortillas with salsa and shrimp. Serve warm.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user JDLANDER.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving