Best Chipotle Shrimp With Tomato Corn Salsa Recipes

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC

Shrimp Tacos, Chipotle Ranch Sauce and Corn Salsa #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I enjoy this recipe because not only is it refreshing and delicious, but it's healthy too.

Provided by bostonscone_11005757

Categories Mexican

Time 14m

Yield 2 Tacos, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 corn tortillas
1 cup raw shrimp
1 teaspoon fresh lemon juice
1 tablespoon chopped cilantro
1/2 cup Hidden Valley® Original Ranch® Light Dressing
1 canned chipotle pepper, chopped
1/4 cup Greek yogurt
1 cup shredded cabbage
1/2 cup fresh corn
1/2 cup chopped fresh tomato
1/4 cup chopped red onion
salt

Steps:

Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
Toss together corn, tomato, and onion and season with salt.
Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.2, Sodium 18.6, Carbohydrate 17.4, Fiber 3, Sugar 2.5, Protein 2.5

CHIPOTLE SHRIMP TACOS

Chipotle Shrimp Tacos image

Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.

Provided by rvelasquez

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package bacon, cut into small pieces
½ onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
1 pinch salt to taste

Steps:

In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g