Shrimp Tacos with Edamame Succotash and Avocado Crema

Every component of these quick and easy shrimp tacos is packed with flavor. The shrimp are tossed with ancho chile powder and roasted in the oven, the succotash is laced with fresh lime juice, and the “crema” is a tangy blend of avocado and Greek yogurt. Because the corn in the succotash is raw, use peak season summer corn; or opt for frozen, which is already cooked.

  • Total Time:
  • Servings: 4

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edamame succotash
  • 1 cup shelled edamame
  • 1 cup corn kernels (from about 2 ears)
  • 1 pint cherry tomatoes, quartered
  • 4 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • Salt
avocado crema
  • 1 Hass avocado, halved, pitted and peeled
  • 1/2 cup fat-free plain Greek yogurt
  • 1 garlic clove
  • 1 tablespoon fresh lime juice
  • Salt
roasted shrimp
  • 1 pound large shrimp, shelled and deveined, tails removed
  • 2 tablespoons fresh lime juice
  • 1 teaspoon pure ancho chile powder
  • 1/2 teaspoon cumin
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Sixteen 6-inch corn tortillas

How to make this recipe

  1. Make the Edamame Succotash

    In a medium bowl, toss the edamame with the corn, tomatoes, scallions and lime juice and season with salt.

  2. Make the Avocado Crema

    In a mini food processor, combine the avocado, yogurt, garlic and lime juice and puree. Season with salt.

  3. Roast the Shrimp

    Preheat the oven to 450°. Line a baking sheet with foil. In a large bowl, toss the shrimp with the lime juice, ancho chile powder, cumin and olive oil and season with salt. Spread out the shrimp on the baking sheet and roast for 5 to 8 minutes, until curled and opaque throughout.

  4. Roast the Shrimp

    Meanwhile, in a medium skillet over a high heat, cook the tortillas one at a time, turning once, until pliable and slightly blistered, about 30 seconds per side. Wrap the tortillas in a dish towel and keep warm.

  5. Roast the Shrimp

    Serve the succotash, avocado crema and shrimp in bowls, passing the tortillas at the table.

Make Ahead

The avocado crema can be refrigerated overnight.


One Serving: 517 cal, 16.7 gm fat, 2.3 gm sat fat, 62.7 gm carb, 12.6 gm fiber, 37.1 gm protein; high in vitamin C and B6; gluten-free. Tips: Use your grill or grill pan to cook the shrimp, instead of roasting them. • Since you’re combining the avocado with yogurt and lime juice, it won’t brown the way that guacamole will. It’s a favorite make-ahead and it keeps for up to 3 days in the refrigerator.

Contributed By Photo © Phoebe Lapine Published September 2013

503503 recipes/shrimp-tacos-edamame-succotash-and-avocado-crema 2013-12-06T23:48:30+00:00 Phoebe Lapine summer|roasting|game-day|mexican|4|fast|healthy|web-exclusive|weeknight-dinner|lunch|snack september-2013 recipes,shrimp-tacos-edamame-succotash-and-avocado-crema 503503

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