Shrimp Tacos with Edamame Succotash and Avocado Crema

• 1 cup shelled edamame
• 1 cup corn kernels (from about 2 ears)
• 1 pint cherry tomatoes, quartered
• 4 scallions, thinly sliced
• 2 tablespoons fresh lime juice
• Salt
• 1 Hass avocado, halved, pitted and peeled
• 1/2 cup fat-free plain Greek yogurt
• 1 garlic clove
• 1 tablespoon fresh lime juice
• Salt
• 1 pound large shrimp, shelled and deveined, tails removed
• 2 tablespoons fresh lime juice
• 1 teaspoon pure ancho chile powder
• 1/2 teaspoon cumin
• 1 tablespoon extra-virgin olive oil
• Salt
• Sixteen 6-inch corn tortillas

1. Make the Edamame Succotash In a medium bowl, toss the edamame with the corn, tomatoes, scallions and lime juice and season with salt.
2. Make the Avocado Crema In a mini food processor, combine the avocado, yogurt, garlic and lime juice and puree.
3. Season with salt.
4. Roast the Shrimp Preheat the oven to 450.
5. Line a baking sheet with foil.
6. In a large bowl, toss the shrimp with the lime juice, ancho chile powder, cumin and olive oil and season with salt.
7. Spread out the shrimp on the baking sheet and roast for 5 to 8 minutes, until curled and opaque throughout.
8. Roast the Shrimp Meanwhile, in a medium skillet over a high heat, cook the tortillas one at a time, turning once, until pliable and slightly blistered, about 30 seconds per side.
9. Wrap the tortillas in a dish towel and keep warm.
10. Roast the Shrimp Serve the succotash, avocado crema and shrimp in bowls, passing the tortillas at the table.

shelled edamame, corn kernels, cherry tomatoes, scallions, lime juice, salt, avocado, yogurt, garlic, lime juice, salt, shrimp, lime juice, chile powder, cumin, extravirgin olive oil, salt, corn tortillas

Taken from www.foodandwine.com/recipes/shrimp-tacos-edamame-succotash-and-avocado-crema (may not work)