Ingredients
- 1 cup fresh corn kernels (about 2 ears)
- 1 teaspoon olive oil
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 diced peeled avocado
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoon honey
- 1/4 cup light sour cream
8 (6-inch corn tortillas)
Directions
- Preheat broiler to high.
- Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.
- Heat a large grill pan over medium high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
- Combine sour cream and remaining 1 tablespoon juice in a small bowl.
Warm toritllas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/4 cup corn mixture, about 4 shrimp, and 1-1/2 teaspoons sour cream mixture.
