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


  • 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: 342 calories, 14g fat (3g saturated fat), 83mg cholesterol, 1007mg sodium, 40g carbohydrate (7g sugars, 7g fiber), 17g protein


  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

Light-Bodied White Wine

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

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Reviewed Jan. 21, 2014

"Really, really good! Easy and very flavorful."

Reviewed Aug. 14, 2013

"Not a keeper, but ok."

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."

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!!"

Reviewed Feb. 8, 2013

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

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