Grilled Shrimp Tacos
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
PAM® Grilling Spray
1 large avocado, pitted, peeled, diced
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup Birds Eye® Sweet Kernel Corn, cooked and cooled
1/4 cup chopped red onion
1/4 teaspoon salt
1 pound peeled and deveined large shrimp (31/40) with tail, thawed if frozen
1 tablespoon canola oil
1/2 teaspoon chili powder
8 white corn tortillas (6 inch), warmed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 115 mg | 12% |
Carbohydrate | 33 g | 11% |
Cholesterol | 161 mg | 54% |
Total Fat | 16 g | 24% |
Iron | 3 mg | 16% |
Calories | 357 kcal | 18% |
Sodium | 778 mg | 32% |
Protein | 25 g | 50% |
Saturated Fat | 2 g | 9% |
Sugars | 3 g | 0 |
Vitamin C | 12 mg | 20% |
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, toss together avocado, drained tomatoes, corn, onion and salt in medium bowl; set aside.
Remove tails from shrimp; toss with oil and chili powder in large bowl. Thread shrimp evenly onto metal skewers; grill 2 to 3 minutes on each side or just until shrimp turn pink.
Divide shrimp evenly between tortillas. Top each with about 1/4 cup avocado mixture. Serve immediately.
Wooden skewers may be used in place of metal skewers. Soak wooden skewers in water at least 30 minutes before use.
Grilled Shrimp Tacos