Name: Shrimp and corn tacos
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz shrimp, peeled and deveined; 1/4 package frozen corn; 3 corn tortillas; 1 1/2 tsp extra virgin olive oil; 3 tbsp nonfat Greek yogurt; 2 tsp lime juice; 3/4 tsp chili powder; 1/2 tsp cumin; 1/4 tsp salt; 1 clove garlic, minced; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

431 calories

Protein: 34g; 30% of calories
Carbs: 53g; 48% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, and half the salt. Set aside.
Heat a skillet over medium-high heat. Warm the tortillas for 30 seconds, flip, and warm for 30 seconds more until pliable. Wrap in a clean towel to keep warm.
In the same skillet, heat the olive oil over medium-high heat. Add the shrimp, corn, garlic, cumin, and the remaining salt. Sauté for 3 to 4 minutes, flipping the shrimp once halfway, until the shrimp are opaque and the corn is heated through. Done when opaque and firm, 145°F.
Remove the skillet from the heat. Stir in the yogurt sauce and cilantro to coat the shrimp and corn. Divide the filling among the warm tortillas.

Nutrition

Ingredients

Instructions

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