Grilled Shrimp Tacos with Black Bean, Corn and Poblano Salsa!

This is by far one of my favorite recipes that I've come across! Since discovering it and kind of tweaking it, my parents (who I'm staying with for about another week) and I have had it at least 3-4times. Summer is coming up, so try it now and eat it all summer long!

Nutrition Facts (including tortillas based on 2oz shrimp and 1/8 blend of salsa, but will vary based on Tortillas used)

Calories: 240, Fat: 5g, Sodium 755mg, Carbohydrates: 18.8g, Fiber: 13.5g Protein: 18.2g
(Shrimp are fairly high in sodium)

Ingredients for Tacos

• 1 lbs Shrimp, UNCOOKED, Deveined
• Juice of 1 Lime
• Whole Grain, High Fiber Tortillas

Ingredients for Salsa

• 1c Frozen Corn
• 1c Black Beans (well rinsed if you use canned)
• 3 Scallions Diced (white and light green parts only)
• 1 Poblano Chile Diced
• 1/2 c Cherry Tomatoes Halved
• 1 Hass Avocado
• 1/2 Bunch Cilantro (unless you're like me, THE MORE THE MERRIER!)
• Juice of 1 Lime
• 1 Clove Garlic, Minced
• 1/2tsp Sea Salt
• 1tsp Olive Oil

Directions

• Heat olive oil in a saute or grill pan to a medium or high heat. Toss in corn, black beans, poblano chile, and onions. You want these items to have a nice char to them so let them get nice and toasty. It should take about 5 minutes, toss occasionally as needed
• When done, remove the veggies and place on a plate to cool.
• Once cooled, place into a bowl and add in: chopped avocado, cherry tomatoes, cilantro, juice of 1 lime, and sea salt. Mix well and set aside. 
• Wash and de-vein (if necessary) Shrimp. Grill on medium heat until pink. About 2 minutes each side. While cooking, about a minute in, squirt a little bit of lime juice over shrimp (1/2 lime each side). Be careful to not step away for too long as shrimp cook FAST!
• When done, place about 2oz shrimp on a tortilla and top with salsa! 
• ENJOY!
  
  (Makes 8,  2oz Serving Tacos)