3 ratings

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

Ready in
25 m
Deliver 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
  • 3 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
  • 8 taco shells


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. 

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.