Southwestern Shrimp Soft Tacos
Zesty shrimp tacos with a fresh corn relish, marinated in a honey-lime sauce and topped with cilantro and green onions. These tacos blend Southwestern flavors with seafood for a light and flavorful meal.
Ingredients
- •1½ tbsp red onion
- •½ tsp garlic
- •1 tbsp honey
- •1 tsp cilantro
- •½ cup lime juice
- •½ tsp Jamaican jerk or Cajun seasoning
- •⅛ tsp paprika
- •16 piece shrimp
- •2 ears corn
- •1 spray cooking spray
- •6 piece Roma tomatoes
- •1 piece green onion
- •1 tsp lime-pepper seasoning
- •4 piece whole-wheat tortillas
- •1 tsp cilantro
- •1 piece green onion
- •chopped
Cooking Instructions
- 1.
Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
75 min