Southwestern Shrimp Soft Tacos Ingredients: Marinade: 1 1/2 tbsp minced red onion 1/2 tsp finely chopped garlic 1 tbsp honey 1 tsp chopped fresh cilantro 1/2 cup freshly squeezed lime juice 1/2 tsp Jamaican jerk or Cajun seasoning 1/8 tsp paprika 16 shrimp, shelled, deveined, tails removed Corn relish: 2 ears corn (or 1 cup canned or frozen and thawed) Vegetable-oil cooking spray 6 Roma tomatoes, diced 1 green onion, chopped Lime- or lemon-pepper seasoning Tacos: 4 lowfat whole-wheat tortillas 1 tsp chopped fresh cilantro 1 green onion, chopped Directions: Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
Posted on: Thu, 05 Jun 2014 08:17:12 +0000
Trending Topics
Recently Viewed Topics
© 2015