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. Slideshow: Fish and Seafood Tacos
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.