Tuesday, April 16, 2013

Grilled Shrimp & Chicken Tacos with Avocado-Corn Salsa

After a week of experiencing some legitimate kitchen-block (I decided that's the best way I can describe my lack of creativity lately), finally, a new recipe came to me!  I blame my new healthy lifestyle [yes, going to the gym twice a week for thirty minutes IS a lifestyle] and constant attempts to make flavorful, light dinners. Well, after a week of turkey tacos, turkey baked ziti, and some other less than share-worthy dinners, I finally came up with this recipe that is both light on calories and jam-packed with flavor.

I initially planned to make shrimp tacos only, but I'm glad I decided to grill some chicken as well because it was equally as delicious. The avocado-corn salsa was so scrumptious, you won't even miss the cheese and sour cream on these bad boys! The salsa would also be great served as dip.

Ingredients (serves 4):
* 2 large boneless chicken breasts, sliced cross wise (to be thinner)
* 1/2 lb. shrimp, peeled and deveined
* flour or corn tortillas, for serving
* juice of 1 lime
* 1 tbsp. honey
* 2 tbsp. olive oil
* 1/4 tsp. each of cumin, chili powder, paprika
* 1/2 tsp. garlic powder
Avocado-Corn Salsa
* 2 avocados, roughly chopped
* 2 plum tomatos, diced
* Juice of 1/2 lime
* 3/4 c. kernel corn, canned or fresh
* 3 tbsp. red onion, diced
* dash of cumin and garlic powder

First, combine all marinade ingredients in a large bowl and whisk until well combined.  Add the chicken and shrimp and return to the refrigerator to marinate for 30 minutes.  Meanwhile, prepare the avocado-corn salsa by combining all ingredients.  Refrigerate until ready to serve.  Grill chicken and shrimp until cooked through.  Assemble the tacos with salsa on the bottom, topped with chicken, shrimp, or both!  Enjoy!

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