Shrimp Tacos with warm corn salsa

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 354.2
  • Total Fat: 12.9 g
  • Cholesterol: 165.8 mg
  • Sodium: 803.6 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 23.5 g

View full nutritional breakdown of Shrimp Tacos with warm corn salsa calories by ingredient
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From January Issue of Redbook From January Issue of Redbook
Number of Servings: 4


    1 Cup fresh or frozen corn kernels
    1 (14.5 oz) can fire-roasted petite diced tomatoes with chipotle peppers
    1/3 cup chopped fresh cilantro
    1.5 tbsp fresh lime juice

    8 corn tortillas
    1 Tbsp olive oil
    1/2 tsp each minced garlic and ground cumin
    3/4 lb medium shrimp, peeled, deveined
    1/4 tsp each salt and pepper
    1 tbsp fresh lime juice
    1 small hass avocado, peeled, pitted, and finely diced


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.

Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.

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.
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.

Number of Servings: 4

Recipe submitted by SparkPeople user KAYLIBARBER.

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