Spicy Shrimp Tacos with Creamy Corn Salad
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
These spicy shrimp tacos with creamy corn salad are seriously delicious. Easy to make, loaded with flavor and perfect any night of the week, your entire family will love these tasty tacos.
Thaw the shrimp in the refrigerator overnight. Peel and devein them. Remove the tails. Add the shrimp to a mixing bowl and toss them with the blackening spice. (dried oregano, garlic powder, onion powder, paprika, cayenne, salt and black pepper) Heat avocado oil in a non-stick skillet over medium high heat. Add the seasoned shrimp and cook for 1-2 minutes per side. Remove the shrimp from the heat.
Grill your corn and carefully remove the kernels. Option to use canned corn instead but be sure to drain it first.
In a mixing bowl, combine the grilled corn kernels, finely diced jalapeno, mayonnaise, light sour cream, lime juice and salt. Mix until well combined.
Carefully heat the tortillas over the stovetop and assemble the tacos. Add the crispy shrimp, followed by creamy corn salad, fresh cilantro and some fresh squeezed lime juice.
Serving: 1serving, Calories: 173kcal, Carbohydrates: 19g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 74mg, Sodium: 731mg, Potassium: 175mg, Fiber: 2g, Sugar: 3g, Vitamin A: 208IU, Vitamin C: 5mg, Calcium: 77mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 173