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
How to Make It
In a medium bowl, toss the edamame with the corn, tomatoes, scallions and lime juice and season with salt.
In a mini food processor, combine the avocado, yogurt, garlic and lime juice and puree. Season with salt.
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.
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.
Serve the succotash, avocado crema and shrimp in bowls, passing the tortillas at the table.
Make Ahead
Notes
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.