California Shrimp Tacos with Corn Salsa |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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After trying fish tacos, I fell in love. I wanted to recreate them at home and though Why not use shrimp? It's an affordable healthy way to feed my seafood-loving family. âKayla Peters, Cecilia, Kentucky Ingredients:
1 can (11 ounces) mexicorn, drained |
3/4 cup chopped seeded tomatoes |
1/2 cup black beans, rinsed and drained |
1/4 cup minced fresh cilantro |
3 garlic cloves, minced |
1/4 teaspoon pepper |
1/2 cup guacamole |
3 tablespoons reduced-fat ranch salad dressing |
16 uncooked large shrimp, peeled and deveined |
3 teaspoons chili powder |
1/2 teaspoon cajun seasoning |
8 taco shells, warmed |
Directions:
1. In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing.
2. In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes.
3. Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture. Yield: 4 servings.
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