Southwestern Shrimp Soft Tacos
['1 1/2 tbsp minced red onion', '1/2 tsp finely chopped garlic', '1 tbsp honey', '1 tsp chopped fresh cilantro', '1/2 cup freshly squeezed lime juice', '1/2 tsp Jamaican jerk or Cajun seasoning', '1/8 tsp paprika', '16 shrimp, shelled, deveined, tails removed', '2 ears corn (or 1 cup canned or frozen and thawed)', 'Vegetable-oil cooking spray', '6 Roma tomatoes, diced', '1 green onion, chopped', 'Lime- or lemon-pepper seasoning', '4 lowfat whole-wheat tortillas', '1 tsp chopped fresh cilantro', '1 green onion', 'chopped']
Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
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