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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat grill up to medium high. | 2. Brush corn, green onions and poblano chile with olive oil and place on grill. Grill until nicely charred. The poblano should be black. This will take about five minutes, flipping occasionally with tongs. | 3. When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well. | 4. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside. | 5. Grill the seasoned shrimp for only a few minutes until pink, being careful because shrimp cook extremely fast. When done, place shrimp into tortillas, top with salsa and eat immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	1	ear	husked	122.98	26.741	4.6761	1.9305
green onion	6	inches		-	-	-	-
poblano chile	1			-	-	-	-
cherry tomato	1	cup		-	-	-	-
ha avocadoes	2			-	-	-	-
cilantro	1		minced	-	-	-	-
lime				-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1/2			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shrimp	1		deviened seasoned	321.8674	4.1253	61.6988	4.5787
corn			warmed	122.98	26.741	4.6761	1.9305

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.