GRILLED SHRIMP TACOS WITH AVOCADO CREMA

MAKES 6 SERVINGS (18 TACOS)

HANDS-ON TIME 35 MINUTES

TOTAL TIME 35 MINUTES

Avocado Crema

2 avocados

¾ cup Mexican crema or sour cream

2 tbsp lime juice

½ tsp salt

2 400 g bags frozen extra-large shrimp (21-25 count), thawed, peeled and deveined

5 tsp Mexican Seasoning Mix (Recipe, pg 89)

2 tbsp canola oil

3 corncobs, husked

1 peeled, cored pineapple, cut into

½-inch thick slices

18 6-inch corn tortillas

4 radishes, thinly sliced

1 jalapeño pepper, thinly sliced

1 cup cilantro leaves

½ cup thinly sliced red onion lime wedges, for garnish

Avocado Crema In food processor, pulse avocados, crema, lime juice and salt until smooth. Set aside.

Preheat barbecue to medium heat; grease grill.

In bowl, combine shrimp, Mexican Seasoning Mix and oil, tossing to coat.

Grill corn, uncovered, turning occasionally, until grill marked all over, about 10 minutes. Transfer to cutting board. When cool enough to handle, cut kernels from corncobs.

Grill pineapple until well marked, about 5 minutes, flipping halfway. Let cool slightly; cut into chunks.

Increase heat to medium-high. Grill shrimp until charred and pink, 4 to 5 minutes, flipping halfway.

Grill tortillas until lightly charred, about 1 minute. Top with crema, pineapple, corn, shrimp, radishes, and jalapeño. Sprinkle with cilantro and red onion. Serve with lime wedges.

PER SERVING about 570 cal, 32 g pro, 19 g total fat (4 g sat. fat), 73 g carb (10 g dietary fibre, 15 g sugar), 174 mg chol, 663 mg sodium.