Shrimp Tacos with Edamame Succotash and Avocado Crema Recipe

Name: Shrimp Tacos with Edamame Succotash and Avocado Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled edamame; 1 cup corn kernels (from about 2 ears); 1 pint cherry tomatoes, quartered; 4 scallions, thinly sliced; 2 tablespoons fresh lime juice; Salt; 1 Hass avocado, halved, pitted and peeled; 1/2 cup fat-free plain Greek yogurt; 1 garlic clove; 1 tablespoon fresh lime juice; Salt; 1 pound large shrimp, shelled and deveined, tails removed; 2 tablespoons fresh lime juice; 1 teaspoon pure ancho chile powder; 1/2 teaspoon cumin; 1 tablespoon extra-virgin olive oil; Salt; Sixteen 6-inch corn tortillas

Servings: persons

1 cup shelled edamame
1 cup corn kernels (from about 2 ears)
1 pint cherry tomatoes, quartered
4 scallions, thinly sliced
2 tablespoons fresh lime juice
Salt
1 Hass avocado, halved, pitted and peeled
1/2 cup fat-free plain Greek yogurt
1 garlic clove
1 tablespoon fresh lime juice
Salt
1 pound large shrimp, shelled and deveined, tails removed
2 tablespoons fresh lime juice
1 teaspoon pure ancho chile powder
1/2 teaspoon cumin
1 tablespoon extra-virgin olive oil
Salt
Sixteen 6-inch corn tortillas

1
Make the Edamame Succotash In a medium bowl, toss the edamame with the corn, tomatoes, scallions and lime juice and season with salt.
2
Make the Avocado Crema In a mini food processor, combine the avocado, yogurt, garlic and lime juice and puree.
3
Season with salt.
4
Roast the Shrimp Preheat the oven to 450.
5
Line a baking sheet with foil.
6
In a large bowl, toss the shrimp with the lime juice, ancho chile powder, cumin and olive oil and season with salt.
7
Spread out the shrimp on the baking sheet and roast for 5 to 8 minutes, until curled and opaque throughout.
8
Roast the Shrimp 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.
9
Wrap the tortillas in a dish towel and keep warm.
10
Roast the Shrimp Serve the succotash, avocado crema and shrimp in bowls, passing the tortillas at the table.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup shelled edamame, 1 cup corn kernels (from about 2 ears), 1 pint cherry tomatoes, quartered, 4 scallions, thinly sliced, and more.

Yes, Shrimp Tacos with Edamame Succotash and Avocado Crema falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Tacos with Edamame Succotash and Avocado Crema

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