On a diet and missing Mexican food? Try some Shrimp Tacos and Warm Corn Salsa for under 500 calories one night.

Calories per serving: 352
Servings: 4
Prep time: 15
Cook time: 10

INGREDIENTS
Shrimp Tacos
* 8 corn tortillas
* 1 tbsp olive oil
* 1/2 tsp minced garlic
* 1/2 tsp ground cumin
* 3/4 lbs. medium shrimp, peeled and de-veined
* 1/4 tsp salt
* 1/4 tsp pepper
* 1 tbsp fresh lime juice
* 1 small avocado, peeled, pitted, and finely diced

Salsa
* 1 cup fresh or frozen corn kernels
* 14.5 oz. fire-roasted petite diced tomatoes with chipotle peppers (1 can)
* 1/3 cup finely diced red onion
* 1/4 cup chopped fresh cilantro
* 1 1/2 tbsp fresh lime juice

DIRECTIONS
1. Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to a medium bowl. Stir in cilantro and lime juice. Keep salsa warm.

2. Tacos: Stack tortillas and wrap in damp paper towels. Place in microwave.

3. Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, and pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.

4. While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocado.