California Shrimp Tacos with Corn Salsa

California Shrimp Tacos with Corn Salsa
Staff Writer
Taste of Home

"After trying fish tacos, I fell in love. I wanted to recreate them at home and thought, 'Why not use shrimp?' It's an affordable healthy way to feed my seafood-loving family."

— Kayla Peters, Cecilia, Ky., of Taste of Home

 

Click here to see 10 Best Back-of-the-Can Recipes

4
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  11-ounce can Mexican-flavored corn, drained
  • 3/4  Cups  chopped and seeded tomatoes
  • 1/2  Cup  black beans, rinsed and drained
  • 1/4  Cup  minced fresh cilantro
  • cloves garlic, 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
  • taco shells

Directions

In a small bowl, combine the first 6 ingredients. In another small bowl, combine the guacamole and salad dressing.

In a large bowl, toss the shrimp with the chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, sauté the shrimp until pink, about 5 minutes.

Place 2 shrimp in each taco shell. Top with 1/3 cup of the corn salsa and drizzle with 1 tablespoon of the guacamole mixture. 

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
21mg
2%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
4µg
7%
Sodium, Na
371mg
25%
Water
68g
3%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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