Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 3 ears of corn
- 24 large shrimp, shell and vein removed
- 1/4 teaspoon seasoning salt
- 2 large tomatoes, diced
- 2 cups shredded lettuce
- 7 ounces container Sabra Southwestern Veggie Fusion Guacamole
- 8 taco shells
Recipe Description
Now these are pretty easy to toss together. I think the longest part of the whole process is grilling the corn. I know everyone is breaking out their grills right now, so toss a few ears of corn on there for these tacos or just char your corn up a little bit in a super hot skillet on the stove.
The shrimp cooks up in just about 2-3 minutes and then all you’ve got to do is assemble your tacos!
