top of page

Citrus Shrimp Tacos + Chili Crack Corn

When I lived in California the summer of 2010, I quickly discovered Taco Tuesday was the highlight of San Diego restaurant life. Three-bite size tacos with homemade coleslaw and refried beans were the go-to meal all for just a few dollars. Now living in Florida, six years later both prices and portions have increased. I often opt to make them at home, creating new flavors and combinations of my liking.

Here is a 30-minute recipe to celebrate a delicious, cultural meal using natural flavors at the heat of your desire. It's perfect for busy nights or a post workout dinner. The corn is what got me…

Prep time: 15 minutes // Cook time: 15 minutes // Makes: 2 servings of 2 tacos


4 Trader Joe’s Reduced Carb Whole Wheat Tortilla + 2tsp Primal Wasbi Mayo + 1 red pepper, ½ red onion, 8 mushrooms, 1 summer squash + 12 jumbo shrimp + 2 green onion + 3 sprigs of cilantro + 3 radish + juice from 1 freshly squeezed lime juice

Tortilla: Many tortillas and wraps are produced with hydrogenated oils as a preservative. This added trans fat in addition to the size of the tortilla results in wraps that can pack in another 200-300 calories to the meal. Essentially we use the wrap as a vessel providing a “handheld” to consume the food. I’ve found some small tortillas at TJ’s that aren’t high in calories and don’t have hydrogenated oils, and just happen to be reduced carb. They are my new go-to.

TIP: Read ingredients lists of wraps and find better alternatives to hydrogenated oils.

Mayo: You don’t necessarily need a mayo spread. Wasabi mayo is a tasty addition that adds depth to the flavor and a rich bite to the heat of the taco. This mayo in particular has as much heat as the actual green sushi spread and is made with avocado oil.

TIP: Fresh avocado is another fat source that adds rich flavor. Add ¼ avocado per taco either sliced on top or smashed with a fork like avocado toast on the tortilla.

Veggies: Sauté large slices of the vegetables - pepper, onion, summer squash, mushrooms. Add fresh lime juice + chili powder as needed.

TIP: Red peppers have more vitamin C than green peppers but are typically more expensive.

Shrimp: Thaw frozen shrimp in fridge overnight or under cold running water until thawed out – about 15 minutes. Take tails off if attached. Add to sautéed vegetables once they are fully cooked. Cover, and let steam for 4 minutes, stirring at 2-minute mark.

Topping: Chopped green onion + minced cilantro + thinly sliced radish + fresh lime juice


2 ears of fresh corn or ½ bag frozen + ½ red onion + 3 garlic cloves + 1Tbsp chili powder + lemon pepper to taste + Himalayan salt to taste

Okay, the crack is in the game here because “food crack” is a word that’s been in my vocabulary for some time now. I’ve declared this to be the food you love, you can’t get enough of, typically eat more than you necessarily may need, and often times it’s not the healthiest food. This may be chocolate lava cake or salty tortilla chips or baked Brie. It’s different for everyone, but everyone has some kind of “food crack” in his or her life. This Chili Crack Corn has been a new discovery of mine. I enjoyed every moment of my second serving!

Corn isn’t unhealthy. It’s a great starchy carb rich alternative to pasta or potatoes. It’s naturally high in sugar, and in America highly processed. Opt for your local farm’s organic corn as it will be less processed, chemically treated and genetically altered. If you don’t know, meet the farmer and ask!

Corn: Prepare corn, taking it off the corn or thawing from freezer. Chunks of fresh corn are ok to use; they will naturally fall apart while cooking. Chop onion and dice garlic to prep.


1c Butter lettuce + 2 sliced pickling cucumbers + 1Tbsp olive oil + juice from 1 freshly squeezed lemon

Greens: Pick your poison - butter lettuce, spinach, arugula, romaine, mixed greens, baby kale etc.

TIP: The darker the green, the more nutrient dense {rich in vitamins + minerals} it will be.

Veggies: Choose something you enjoy, available in your fridge. Added crunch will balance out the soft tacos and roasted corn. i.e. cucumber, carrots, mushrooms, snap peas, onion, peppers, radish, celery, tomatoes, etc.

TIP: A variety of color will provide a variety of nutrients.

Dressing: Plant based oil dressings will be rich in mono- and poly- unsaturated fats, easier to digest and healthier for the heart compared to creamy dressings higher in saturated fat.

TIP: Try avocado oil or olive oil with fresh herbs and a spritz of citrus.

INSTRUCTIONS: First veggies + shrimp, then corn, Lastly salad.

  1. Sauté vegetables in 1tsp avocado oil. Add fresh lime juice, chili powder, salt and pepper seasonings. Cook until vegetables are tender.

  2. Add thawed raw shrimp to veggies and cover with lid. Let cook for about 4 minutes, stirring once after 2 minutes.

  3. In another pan sauté chopped onions and diced garlic in 1tsp avocado oil. Stir and cook until onions are translucent.

  4. Add fresh corn and chili powder and sauté periodically for about 7 minutes. Add 1/2c water to frozen corn as needed, which will require longer cooking time.

  5. Lightly toast or warm tortillas in toaster. Add mayo or avocado. Add veggies and shrimp, then toppings of choice. Squeeze fresh lime on top before serving.

  6. Prepare salad on plate and dress to your liking.

  7. Lastly, add roasted corn to your plate.

  8. Enjoy your Taco Tuesday!

Featured Posts
Recent Posts
Search By Tags
No tags yet.
  • Facebook - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle
  • Pinterest - Black Circle
  • Google+ - Black Circle
bottom of page