Street Corn and Shrimp Tacos
Chili-Lime Sweet Potatoes
Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- 1½ lb peeled and deveined, large raw shrimp
- ¼ tsp salt
- 2 limes
- ¾ cup crumbled queso fresco
- ¼ cup mayonnaise
- 6 Tbsp chopped fresh cilantro
- 12 corn tortillas, toasted (see Note)
Instructions
- 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 large bowl. Grate and juice limes to yield 1 tsp zest and 2 Tbsp juice. Add zest and juice to shrimp and corn. Stir in queso fresco, mayonnaise, and cilantro. Divide mixture among tortillas.
Side Dish Ingredients
- 2 (10-oz) pkg frozen cubed sweet potatoes
- 2 Tbsp olive oil
- 2 tsp paprika
- 1 tsp chili powder
- ¼ tsp salt
- 1 Tbsp lime juice
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook potatoes, covered, in hot oil in a large skillet over medium-high heat 5 minutes, stirring occasionally.
- Remove lid or foil, and stir in paprika, chili powder, salt, and lime juice. Cook, uncovered, 5 to 7 minutes or until browned and tender. Sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
135
|
538
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 37 | 23 | 60 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 443 | 117 | 560 |
Quick & Healthy Meal Plan
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