Shrimp Tacos

This one also came directly out of Cooking Light’s August 2013 issue.  I’ll be honest- the corn relish makes this thing happen. More specifically, the lime juice in the corn relish makes this thing happen. The flavor was fresh and the meal was not heavy at all. Very light and delicious for summer. I highly recommend making it now while corn is still fresh on the market!!

2 cups fresh corn kernels (about 2 ears- please note that the original recipe called for 1 cup. I frankly  just felt this wasn’t enough and after making it, I was right. I’m glad I went with the 2 cups for 3 people)

1 ½ teaspoons olive oil

2 tablespoons chopped green onions

2 tablespoons chopped fresh cilantro (I didn’t add this in, but left it on the side for people to decide. Also, I gave an option for parsley instead. If you want to pick one, I will say that the cilantro was the better option with the lime juice)

3 tablespoons fresh lime juice, divided

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 diced peeled avocado

Cooking Spray

1 pound medium shrimp, peeled and deveined

2 teaspoons honey

¼ cup light sour cream

8 corn tortillas (I got gluten free)

Preheat boiler to high (I had mine set on 550, although my pan started to warp, so I’d probably go to 400F next time). 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.

NOTE: I did this step differently. I skewered my shrimp and broiled them at 400F after mixing them in the juice/honey concoction.

Combine sour cream and remaining 1 tablespoon juice in a small bowl. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about ¼ cup corn mixture, about 4 shrimp, and 1 ½ teaspoons sour cream mixture.

Serves 4

Enjoy!!

Sour Cream and Onion Dip

This one comes directly out of Cooking Light’s August 2013 issue.  It was quite delightful and smooth. I dipped carrots, celery, lentil chips, and orange bell pepper.  The carrots and lentil chips were my favorite options. The dip was really delightful and extremely fast and easy to make. I highly recommend it for casual parties.

I did make some tweaks, though since the recipe originally called for canola oil (mmm..healthy…NOT) and canola mayonnaise.  See below:

1 teaspoon olive oil

2 cups finely chopped sweet yellow onion (it took me 2 onions to reach this- one large and one small)

1 tablespoon minced fresh garlic

¼ teaspoon salt, divided

1 cup reduced fat sour cream

½ cup safflower mayonnaise

2 tablespoons minced fresh chives, divided

¼ teaspoon ground black pepper (they originally used white, though)

Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and 1/8 teaspoon salt; cook 4 minutes, stirring frequently. Reduce heat to medium-low; cook 6 minutes, stirring frequently. Cool onion mixture slightly.

Combine sour cream, mayonnaise, 1 ½ tablespoons chives, pepper, and remaining 1/8 teaspoon salt in a large bowl. Add onion mixture; stir well. Top with remaining 1 ½ teaspoons chives.

Serves 12

Enjoy!