2 ears corn
1 1/2 tablespoons butter or olive oil, divided use
1 pound large, raw, peeled shrimp, thawed if frozen
Zest of 1 lime
1 tablespoon chili powder
1/2 medium red onion, finely chopped
8 corn tortillas
1/4 cup chopped fresh cilantro
Scrape kernels from cob into a bowl; set aside. Heat 1 tablespoon butter or oil in a large skillet over medium-high. Add shrimp, lime zest and chili powder. Saute 2 to 3 minutes, just until shrimp are pink, then move to a bowl. To the skillet, add onion and corn and saute until tender, about 2 minutes. Add to bowl with shrimp; toss. Add remaining butter or oil to skillet. Heat tortillas on both sides until warm and soft. Fill with shrimp mixture and sprinkle with cilantro.
Active time: 15 minutes.
Total time: 15 minutes.
Per serving: 373 calories, 9 g fat, 183 mg cholesterol, 29 g protein, 44 g carbohydrates, 4 g fiber, 241 mg sodium, 10 percent calories from fat.