Fish

Savory Shrimp Tacos and Corn Salad is for Dinner.

Savory Shrimp Tacos and Corn Salad takes several minutes to prepare.

Savory Shrimp Tacos and Corn Salad takes several minutes to cook.

Savory Shrimp Tacos and Corn Salad makes 4 servings.

The ingredients for Savory Shrimp Tacos and Corn Salad are:

SALAD
2 cups Kirby cucumber(s), peeled and sliced
1/2 cup radishes, sliced
1/4 cup fresh cilantro, torn
2 tablespoons rice vinegar
TACOS
8 6-inch corn tortillas
1 pound jumbo shrimp, peeled and deveined
1 tablespoon jerk seasoning
2 cups shredded cabbage
1 mango , peeled and diced
1/4 red onion , chopped
1/4 cup fresh cilantro, chopped
2 tablespoons mayonnaise
1 tablespoon rice vinegar
cooking spray

Corn Salad
4 ear(s) fresh corn, husks and silk removed
2 green onions , thinly sliced
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon Italian parsley, chopped
coarse salt and freshly ground pepper, to taste

Here is how you make Savory Shrimp Tacos and Corn Salad:

[1] To make the salad, combine cucumbers, radishes,cilantro and rice vinegar in a medium bowl. Set aside.[2] For the tacos, coat a large nonstick skillet with nonstickspray; heat over medium heat. Add tortillas in a single layer 2or 3 at a time and cook over medium-high heat 2 minutes, oruntil light golden in spots and softened. Remove to a plateand cover with foil to keep tortillas warm and pliable.[3] Sprinkle shrimp with jerk seasoning. Coat same skilletwith nonstick spray; heat over medium heat. Add shrimp;saut? 3 minutes or until cooked through. Remove to a plate.[4] Toss remaining taco ingredients in a bowl until blended.To assemble the tacos: Top each tortilla with about 1∕2 cupcabbage mixture and 3 shrimp. Fold in half to eat.Corn Salad[1] Boil corn in a large stockpot for 5 minutes. Drain and letcool.[2] Using a sharp knife and a shallow bowl, cut off the tip ofeach cob. Place the ear in the bowl and slice downward toremove the kernels. Do this with all ears.[3] Add the onions, vinegar, and oil. Sprinkle with parsley,season well with salt and pepper and serve.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DIER1978.

The nutritional information for Savory Shrimp Tacos and Corn Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.6

• Total Fat: 16.1 g
• Cholesterol: 2.5 mg
• Sodium: 950.1 mg
• Total Carbs: 81.3 g
• Dietary Fiber: 30.5 g
• Protein: 31.3 g