Shrimp Tacos With Cilantro Lime Yogurt And Corn Salsa - cooking recipe

Ingredients

Tacos
1 lb large shrimp, peeled and deveined
8 taco shells, crunchy
1 head lettuce, finely shredded
Marinade
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Yogurt
1 cup plain nonfat yogurt
1 1/2 tablespoons lime zest
1 tablespoon extra virgin olive oil
2 tablespoons cilantro, chopped
1 teaspoon pepper
Salsa
1 cup corn
1 cup tomatoes, diced
1/2 cup avocado, diced
2 scallions, chopped
2 tablespoons cilantro, chopped
1 jalapeno, seeded and diced
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Combine all the ingredients for the yogurt in a bowl, cover and chill.
Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
Combine all ingredients for salsa in a bowl and set aside.
Remove shrimp from marinade; discard marinade.
Cook shrimp in a large skillet over med heat 2 minutes per side.
Remove from heat and cool.
When shrimp are room temp slice in halve lengthwise and set aside.
Divide shrimp evely among taco shells.
Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
Serve right away.