Shrimp Tacos with Warm Corn Salsa

Shrimp and fresh corn salsa combine in
corn tortillas for a low-calorie meal.

Ingredients:
Salsa:
1 cup fresh or frozen corn kernals
1 can (14.5 ounces) fire-roasted diced tomatoes with chipotle peppers
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
Shrimp Tacos:
8 corn tortillas
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
3/4 pound medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lime juice
1 small Hass avovado, peeled, pitted, and finely diced

Directions

Salsa: Heat corn in a dry large nonstick
skillet over high heat and cook,
tossing corn frequently, 4 minutes or
until lightly charred in spots.
Add tomatoes and onions; cook 2 minutes.
Transfer to a medium bowl.
Stir in cilantro and lime juice. Keep salsa warm.
Tacos: Stack tortillas and wrap in damp paper towels.
Place in microwave. Heat oil, garlic, and cumin
in a large nonstick skillet over medium heat.
Add shrimp, salt, and pepper and cook 3 to 4 minutes,
tossing several times until shrimp are firm
and cooked through; remove from heat and toss with lime juice.
While shrimp cook, steam tortillas in microwave
on high 1 to 2 minutes or until softened.
Fill each tortilla with 6 or 7 shrimp
and top with warm corn salsa and diced avocado.