Grilled Shrimp Tacos

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If you were banned from cooking for three months straight, what dish would you whip up upon your return to the kitchen? For me, it was these grilled shrimp tacos. It’s not that I was banned from cooking, it’s that I recently graduated from an immersive coding program and spent every waking moment of that time studying. When it was over, I was ecstatic to get back into the kitchen. I teamed up with Mazola® Corn Oil to think up a home-cooked meal worthy of the occasion. For me, it was these tacos. This is an all-time favorite recipe that to which I made a few better-for-you tweaks, including using Mazola corn oil. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com.

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Normally, I make a similar fish taco recipe with fried fish nuggets and a creamy, mayonnaise-y sauce. This time, though, I was inspired to change my normal recipe with three lighter but equally delicious substitutes:

1. I swapped the fried fish nuggets for shrimp.
2. I used Greek non-fat plain yogurt instead of mayonnaise in the sauce.
3. I brushed the shrimp with Mazola’s corn oil instead of another oil.

 

Isn’t it crazy how a few, simple substitutes can make a big difference? Here are a few reasons using Mazola Corn Oil is a smart switch:

• It’s an all-purpose, cholesterol free cooking oil, so you can use it for essentially everything you use your other oils for. I’ve added mine to dressings and used it for grilling.
• It has a neutral taste, so it won’t interfere with the flavor of your food.

Did you know that all cooking oils have a smoke point that, if exceeded, negatively affects the food’s flavor as well as nutritional value? Mazola has a smoke point higher than most cooking oils at 450°F, so you don’t have to worry about that!

This was the perfect welcome home dish for me, and the better-for-you tweaks made me feel so good. What are your go-to dishes and favorite tweaks?