Best California Shrimp Tacos With Corn Salsa Recipes

Sweet Corn And Shrimp Tacos Recipe by Tasty image

Provided by Lipton

Categories Lunch

Yield 4 servings

Number Of Ingredients 22

1 cup corn kernel, canned or frozen
1 jalapeño, seeded and minced
¼ cup fresh cilantro, plus more for garnish
1 teaspoon kosher salt
½ teaspoon paprika
2 limes, zested
2 limes, juiced
2 tablespoons mayonnaise
2 tablespoons crema
¼ cup cotija cheese, plus more for garnish
1 ½ cups red cabbage, finely shredded
2 limes, divided, juiced
1 ½ teaspoons kosher salt, divided
1 lb large shrimp, peeled and deveined, tails removed
1 teaspoon freshly ground black pepper
1 teaspoon dried mexican oregano
½ teaspoon chili powder
½ teaspoon ground cumin
2 cloves garlic, minced
2 limes, zested
3 ½ tablespoons olive oil, divided
8 corn tortillas, 8 in (20 cm)

Steps:

Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel-lined plate and cover with foil to keep warm until ready to assemble the tacos.
In the same skillet, cook the shrimp, 8-10 at a time, until pink and cooked through, 2-3 minutes per side.
Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 52 grams, Fat 22 grams, Fiber 10 grams, Protein 30 grams, Sugar 7 grams

Shrimp Taco with Corn Salsa image

Provided by GinnyP

Categories Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 lb cooked baby shrimp
1/4 cup fresh lime juice
2 teaspoons olive oil
1/2 teaspoon garlic powder
6 -8 corn tortillas
1 large red onion, chopped
1 cup frozen corn kernels, thawed
1/2 cucumber, peeled,seeded,chopped
1/2 bunch cilantro, finely chopped
1/2 cup red bell pepper, chopped
2 jalapeno chiles, finely chopped
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

Marinate shrimp in lime juice, olive oil, and garlic powder for 30 minutes; drain.
Mix salsa ingredients together.
Wrap 1/4 cup marinated shrimp in each tortilla.
Top with salsa.

Nutrition Facts : Calories 378.6, Fat 6.7, SaturatedFat 1.2, Cholesterol 294.7, Sodium 562.2, Carbohydrate 45, Fiber 6.2, Sugar 5.3, Protein 37.5

Shrimp Tacos With Warm Corn Salsa image

Provided by anadabest

Categories Summer

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 13

1 cup fresh corn kernels (or frozen)
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
8 corn tortillas
1 tablespoon olive oil
1/2 teaspoon minced garlic clove
1/2 teaspoon ground cumin
1 lb medium shrimp, peeled, deveined
salt and pepper
1 tablespoon fresh lime juice
1 small Hass avocado, peeled, pitted and finely diced

Steps:

Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.

Nutrition Facts : Calories 312.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 675, Carbohydrate 34.5, Fiber 6.4, Sugar 3.5, Protein 20.3