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California Shrimp Tacos with Corn Salsa Recipe

California Shrimp Tacos with Corn Salsa Recipe photo by Taste of Home

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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. —Kayla Peters, Cecilia, Kentucky

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California Shrimp Tacos with Corn Salsa Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

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

In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing.
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.
Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture. Yield: 4 servings.

Nutritional Facts 2 tacos equals 342 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 1,007 mg sodium, 40 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

Originally published as California Shrimp Tacos with Corn Salsa in Healthy Cooking August/September 2012, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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California Shrimp Tacos with Corn Salsa

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Reviewed on Feb. 09, 2013 by babyjimmie

This was awesome!!! Pleasantly surprised. I didn't use cilantro nor the chili powder as kids don't like spicy and hubby hates cilantro. It was delicious!!

Reviewed on Feb. 08, 2013 by Karen Dwoling

Loved it. I used this recipe for just veggie tacos when I ran out of shrimp.