Recipes

California Shrimp Tacos With Corn Salsa

California Shrimp Tacos With Corn Salsa
3 from 3 ratings
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"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
Servings
4
servings
Ingredients
  • one 11-ounce can mexican-flavored corn, drained
  • 3/4 cup 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 tablespoon reduced-fat ranch salad dressing
  • 16 uncooked large shrimp, peeled and deveined
  • 3 teaspoon chili powder
  • 1/2 teaspoon cajun seasoning
  • 8 taco shells
Directions
  1. In a small bowl, combine the first 6 ingredients. In another small bowl, combine the guacamole and salad dressing.
  2. 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.
  3. 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.
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