Makes: 4 servings | Serving size: 2 tacos | Calories per serving: 302
Fat: 7.58 g (Sat Fat: 1.2 g) | Carbohydrate: 35.55 g | Fiber: 5.36 g| Protein: 25.14 g


4 teaspoons olive oil, divided
3/4 cups fresh or frozen and thawed corn kernels
1 cup Driscoll’s Blueberries
1/4 cups chopped white onion
2 tablespoons chopped fresh cilantro
1/2 medium jalapeño pepper, finely chopped
1 tablespoon fresh lime juice
1/4 plus 1/8 teaspoons salt, divided
1 pound peeled and deveined large shrimp
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 to 1/4 cayenne pepper
8 corn tortillas


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn and cook about 2 minutes or until corn starts to brown. Stir in blueberries and cook 30 seconds. Transfer blueberry corn mixture to a large bowl and stir in onion, cilantro, jalapeño, lime juice, and 1/8 teaspoon salt; reserve.Combine shrimp, cumin, chili powder, cayenne pepper, and remaining 1/4 teaspoon salt in a medium bowl. Wipe out the skillet and heat 1 1/2 teaspoons oil over medium-high heat. Add half the shrimp and cook 1 1/2 to 2 minutes per side or until opaque and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil and shrimp.Heat tortillas according to package directions. Place 2 on each serving plate and top with shrimp and blueberry salsa. Serve immediately..

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