California Shrimp Tacos With Corn Salsa

Name: California Shrimp Tacos With Corn Salsa
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

Taste of Home|Sept. 17, 2013 2:50 pm EST

3 (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

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

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.