Effortless 5 Ingredient Meals

Dinner planning is a snap with recipes that rely on just a handful of items and some pantry staples.

Primary Ingredients

sea bass, corn, zucchini tomatoes, and basil Food styling by Anna Hampton Prop styling by Audrey Davis

OAXACAN SHRIMP TACOS

Active Time: 20 minutes

Total Time: 20 minutes

Serves: 4

2 Tbsp. grapeseed oil, divided

2 medium poblano chiles, seeded and cut into strips (11⁄2 cups)

11⁄2 cups fresh corn kernels (2 ears)

1 tsp. finely ground sea salt, divided

3⁄4 tsp. black pepper, divided

12 oz. large peeled, deveined raw shrimp

8 5-in. corn tortillas

1 ripe avocado, sliced

Lime wedges

1 Place 1 tablespoon of the oil in a large cast-iron skillet; heat over high. Add chiles; cook, stirring occasionally, until slightly softened, about 5 minutes. Add corn; cook, stirring occasionally, until corn and chiles are charred and softened, about 10 minutes. Stir in 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Transfer mixture to a plate; cover to keep warm. Wipe skillet clean.

2 Add remaining 1 tablespoon oil to skillet; return to high heat. Add shrimp and remaining 1⁄2 teaspoon each of salt and pepper; cook, stirring occasionally, until just opaque, about 3 minutes. Remove from heat; cover to keep warm.

3 Warm tortillas according to package directions. Divide shrimp, corn-chile mixture, and sliced avocado evenly among tortillas. Serve with lime wedges.

PER SERVING (2 tacos): 393 Calories, 18g Fat (2g Sat.), 107mg Chol., 8g Fiber, 18g Pro., 48g Carb., 5g Sugar (0g Added Sugar), 715mg Sod.,1mg Iron,88mg Calcium

Primary Ingredients