CHEESY SHRIMP AND CORN TACOS
This was a recommendation for a taco from Diana Sturgis in the Rachael Ray Magazine this month. They didn't give any amounts for ingredients, so I just made the recipe and came up with my own :) Feel free to make these burrito style with flour tortillas and simply top them with salsa.
Provided by januarybride
Categories Mexican
Time 20m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the husk and silk from your ear of corn, wash it off, wrap it in a paper towel and cook it in the microwave for 3 minutes, then cut the kernels off the cob and set aside.
- In the meanwhile, saute the onion in about 1 tsp of olive oil (or butter if you'd rather) for about 3 minutes on med-high until opaque. Add the salt, cumin, chili powder, garlic powder and shrimp, stir, cook for 30 seconds, cover and turn over the heat (so that the shrimp warm up, but don't overcook).
- On each tortilla, spread 1/8 of the goat cheese, top with 1/8 of the shrimp, sprinkle with some corn kernels, top with a little cabbage and spoon about 1 tsp of salsa over the cabbage.
- Serve with more salsa on the side.
Nutrition Facts : Calories 328.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 250.3, Sodium 1353.2, Carbohydrate 30.8, Fiber 4.3, Sugar 3.8, Protein 32.8
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