Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Add shrimp, and sprinkle with salt; cook 2 to 3 minutes or until shrimp turn pink.
Transfer shrimp and corn mixture to a bowl. Grate ¼ tsp zest and 2 tsp juice from lime. Add zest and juice to shrimp and corn. Stir in queso fresco, mayonnaise, and cilantro. Divide mixture among tortillas.
Side Dish Ingredients
1 cup frozen cubed sweet potatoes
2 tsp olive oil
½ tsp paprika
½ tsp chili powder
⅛ tsp salt
1 tsp lime juice
1 Tbsp chopped fresh cilantro
Side Dish Instructions
Cook potatoes, covered, in hot oil in a small skillet over medium-high heat 2 minutes, stirring occasionally.
Uncover and stir in paprika, chili powder, salt, and lime juice. Cook, uncovered, 5 to 7 minutes or until potatoes are browned and tender. Sprinkle with cilantro.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
22
5
27
Sat. Fat (g)
4
1
5
Protein (g)
22
2
24
Carb (g)
36
22
58
Fiber (g)
3
3
6
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