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
California Shrimp Tacos with Corn Salsa
California Shrimp Tacos with Corn Salsa
Prep Time
20 min
Cook Time
5 min
Yield
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
Directions
- In a small bowl, combine the first 6 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 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
2 tacos: 342 calories, 14g fat (3g saturated fat), 83mg cholesterol, 1007mg sodium, 40g carbohydrate (7g sugars, 7g fiber), 17g protein.
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