Cilantro-Lime Shrimp Tacos
Mexican Street Corn
Wine Recommendation
Kim Crawford Sauvignon Blanc
Ingredients
- 1 lime, halved
- 1 Tbsp butter
- ½ lb peeled and deveined, large raw shrimp
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup chopped fresh cilantro, divided
- 1 clove garlic, minced
- 4 corn tortillas
- 1 cup shredded romaine lettuce
- ½ avocado, sliced
Instructions
- Grate ¼ tsp zest and squeeze 2 tsp juice from 1 lime half; cut remaining lime half into wedges.
- Melt butter in a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 2 minutes.
- Add lime zest, lime juice, 3 Tbsp cilantro, and garlic to skillet; cook 4 minutes or until shrimp turn pink.
- Heat tortillas according to package directions. Divide lettuce, shrimp, and avocado among tortillas. Sprinkle with 1 Tbsp cilantro, and serve with lime wedges.
Side Dish Ingredients
- 2 ears corn (see Note)
- 2 tsp olive oil
- ½ lime
- ⅓ cup crumbled cotija cheese (or use feta)
- 2 Tbsp mayonnaise
- 2 Tbsp chopped fresh cilantro
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cut kernels from cobs. Discard cobs. Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Transfer corn to a small bowl.
- Grate ¼ tsp zest and squeeze 1 tsp juice from lime. Add lime zest, lime juice, and remaining ingredients to bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
331
|
296
|
627
|
| Fat (g) | 16 | 22 | 38 |
| Sat. Fat (g) | 5 | 6 | 11 |
| Protein (g) | 19 | 8 | 27 |
| Carb (g) | 30 | 20 | 50 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 375 | 529 | 904 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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