Grilled Shrimp Tacos
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
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 frozen whole kernel corn, thawed
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 Pure Wesson® Canola Oil
1/2 teaspoon chili powder
8 white corn tortillas (6 inch), warmed
|% Daily Value|
|Total Fat||16 g||24%|
|Saturated Fat||2 g||9%|
|Dietary Fiber||8 g||32%|
|Vitamin C||12 mg||20%|
|Vitamin A||580 iu||12%|
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.