Shrimp Tacos with Corn Salsa

  • 1 cup fresh corn kernels (about 2 ears)
  • 1 tsp. olive oil
  • 2 TBS chopped green onions
  • 2 TBS chopped fresh cilantro
  • 3 TBS fresh lime juice, divided
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 avocado, peeled and diced
  • Cooking spray
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tsp. honey
  • 1/4 cup light sour cream
  • 8 (6-inch) corn tortillas

Preheat broiler to high. In a small bowl, combine corn and oil; gently toss to coat. Arrange corn in an even layer on a jelly roll pan; broil for 6 minutes or until lightly browned. In a medium bowl, combine corn, onions, cilantro, 1 tablespoon lime juice, salt, pepper and avocado; toss gently. Heat a large grill pan over medium-high heat and coat pan with cooking spray. In a medium bowl, combine shrimp, 1 tablespoon lime juice and honey; toss to coat. Add shrimp to pan and cook 2 minutes on each side or until done. In a small bowl, combine sour cream and remaining 1 tablespoon of lime juice. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with 1/4 cup corn mixture, about 4 shrimp and 1 1/2 teaspoon sour cream mixture. Serve.