Shrimp Taco with Poblano-Avocado Salsa

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)

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.