Shrimp Tacos

Makes 4 servings

Soon to be a favorite for the whole family, these Shrimp Tacos have it all! My take on the traditional Mexi-Cali includes grilled shrimp, avocado, fresh corn straight from the cob and even watermelon. Serve them buffet style and let everyone assemble their tacos exactly how they like. These are a perfect meal for a big Sunday lunch or for family dinner any night of the week!

INGREDIENTS

3 ears of fresh shucked corn
2 medium zucchinis
1 lb. shrimp, peeled and deveined
½ cup diced red onion
½ cup crumbled feta cheese
3 tbsp. fresh lime juice
1 tsp. cayenne pepper hot sauce
¼ tsp. extra-virgin olive oil
¼ tbsp. ground cumin
¼ tbsp. ground coriander
¼ tbsp. salt
1 avocado, sliced
2 cups watermelon, chopped
8.4-inch corns tortillas
1 small bunch cilantro, chopped
Lime wedges, to serve

INSTRUCTIONS

1. Preheat the grill to medium and prepare for direct grilling.
2. Grill the corn, turning occasionally, for 8–10 minutes or until it is slightly charred. Grill the zucchini 6–8 minutes or until lightly charred and tender, turning once halfway through. Grill the shrimp for 2–4 minutes or until opaque all over, turning once halfway through. Set the grilled veggies and shrimp aside.
3. In a small bowl, combine onions, feta cheese, lime juice, hot sauce, oil, cumin, coriander and salt and mix.
4. Cut the kernels off the grilled corn and place avocado and watermelon in bowls. Place bowls on the table for when you are ready to build your tacos. The salad can be prepared ahead and refrigerated for up to 4 hours.
5. Serve the tacos with 4-inch corn tortillas and allow your guests to assemble their own tacos at the table.
6. Garnish with cilantro and lime wedges.

NUTRITION • PER ONE SERVING

Calories 430
Total Fat 15g (19%)
Saturated Fat 4.393g (22%)
Trans Fat 0.005g
Total Carbohydrate 48g (17%)
Dietary Fiber 9g (32%)
Total Sugars 9g
Includes 0g
Added Sugars (0%)
Cholesterol 120mg (40%)
Sodium 780mg (34%)
Protein 32g (64%)
Vitamin D 0.2mcg (0%)
Calcium 227mg (15%)
Iron 2.46mg (15%)
Potassium 986mg (20%)
Phosphorus (45%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here