Best Shrimp Taco With Corn Salsa Recipes

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

California Shrimp Tacos with Corn Salsa image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 342 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 1007mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.

SHRIMP TACOS WITH WARM CORN SALSA

Shrimp Tacos With Warm Corn Salsa image

I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy!

Provided by anadabest

Categories Summer

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 13

Ingredients

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

SHRIMP TACO WITH CORN SALSA

Shrimp Taco with Corn Salsa image

This is very tasty, but I can't decide what to serve with it. If you figure it out, please let me know! :)

Provided by GinnyP

Categories Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

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

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