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

California Shrimp Tacos with Corn Salsa Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing.
  2. 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.
  3. Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture. Yield: 4 servings.
Originally published as California Shrimp Tacos with Corn Salsa in Healthy Cooking August/September 2012, p48

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.

Light-Bodied White Wine

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

Reviews for California Shrimp Tacos with Corn Salsa

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2014

Really, really good! Easy and very flavorful.

MY REVIEW
Reviewed Aug. 14, 2013

Not a keeper, but ok.

MY REVIEW
Reviewed Jun. 19, 2013

Really liked the corn salsa and guac. Didn't like the chili powder/cajun seasoning on the shrimp, but it could have been the brand of chili powder I used. Tried again using Old El Paso taco seasoning from a package and cooked the shrimp in 1 tbsp. canola oil. We really loved the tacos this way and will definitely make again! This recipe is so easy and the salsa and guac can be made ahead of time.

MY REVIEW
Reviewed Feb. 9, 2013

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!!

MY REVIEW
Reviewed Feb. 8, 2013

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

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