Street Corn and Shrimp Tacos
Chili-Lime Sweet Potatoes
Ingredients
- ¾ cup frozen corn kernels
- 2 tsp olive oil
- ½ lb peeled and deveined, large raw shrimp
- ⅛ tsp salt
- 1 lime
- ¼ cup crumbled queso fresco
- 1 to 2 Tbsp mayonnaise
- 2 Tbsp chopped fresh cilantro
- 4 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 lime zest to yield ½ tsp and squeeze juice to yield 2 tsp. Add zest and juice to shrimp and corn. Stir in queso fresco, mayonnaise, and cilantro. Divide mixture among tortillas.
Side Dish Ingredients
- 1¼ cups 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 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 | 2 | 2 | |
| Calories |
427
|
150
|
577
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 36 | 27 | 63 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 521 | 172 | 693 |
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