Shrimp Tacos with Tomato-Avocado Salsa
Corn on the Cob with Spicy Lime Butter
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- 1 Tbsp Mexican seasoning (such as McCormick Perfect Pinch), divided
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 2 pints grape tomatoes, halved
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 2 avocados, cubed
- 24 soft taco-size corn tortillas
Instructions
- Sprinkle shrimp with 2 tsp seasoning, ½ tsp salt, and ¼ tsp pepper. Cook in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
- Meanwhile, combine tomatoes, cilantro, lime juice, 1 tsp seasoning, and ¼ tsp each salt and pepper. Gently stir in avocado.
- Heat tortillas according to package directions. Arrange tortillas in 12 stacks; spoon shrimp on tortillas, and top with tomato-avocado salsa.
Side Dish Ingredients
- 6 ears corn, shucked
- 6 Tbsp butter, softened
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp fresh lime juice
- ¼ tsp lime zest
- ¼ tsp salt
Side Dish Instructions
- Bring corn and water to cover to a boil in a large saucepan; cook 10 to 15 minutes or until tender. Drain.
- Stir together butter, jalapeño, lime juice, lime zest, and salt. Spread butter on hot corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
430
|
191
|
621
|
| Fat (g) | 18 | 13 | 31 |
| Sat. Fat (g) | 2 | 8 | 10 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 44 | 20 | 64 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 630 | 204 | 834 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
