Serves 4  Prep 15 minutes.
Cooking 15 minutes

1 cup fresh corn kernels
1 tsp olive oil
2 Tbsp. chopped green onions
2 Tbsp. chopped fresh cilantro
3 Tbsp. fresh lime juice
1/4 tsp. ground black pepper
1 diced peeled avocado
Cooking spray
1 pound medium shrimp, peeled and deveined
2 tsp honey
1/4 cup light sour cream
8 (6-inch) corn tortillas

1. Preheat broiler to high
2 Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper and avocado in medium bowl; toss gently.
3. Heat a large grill pan over medium high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan, cook 2 minutes on each side or until done.
4. Combine sour cream and remaining 1 tablespoon juice in s small bowl.
5. Warm tortillas according to package directions. Place 2 tortilla on each of plates. Top each torilla with about 1/4 cup corn mixture, about 4 shrimp, and 1 1/2 teaspoon sour cream mixture. Enjoy!!