Baja Shrimp Tacos Grilled Corn Salsa Chipotle Yogurt Rsc Recipes

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BAJA SHRIMP TACOS



Baja Shrimp Tacos image

The sauce gives these shrimp tacos a delicious kick!

Provided by Brittier

Categories     Main Dish Recipes     Taco Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup Mexican beer (such as Corona®)
1 cup all-purpose flour
salt and ground black pepper to taste
½ cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
½ cup canola oil, or as needed
½ pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
½ medium head red cabbage, cut into small strips
½ bunch cilantro, chopped
3 limes, cut into wedges

Steps:

  • Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
  • Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
  • Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
  • Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY



Grilled Shrimp Tacos With Creamy Cilantro Sauce Recipe by Tasty image

Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 12 tacos

Number Of Ingredients 20

2 lb shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 corn tortillas
1 cup sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
lime wedge
fresh cilantro

Steps:

  • In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
  • Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
  • Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
  • Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
  • Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
  • Remove from skewers & set aside for taco assembly.
  • In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
  • In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
  • Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams

BAJA SAUCE FOR FISH OR SHRIMP TACOS



Baja Sauce for Fish or Shrimp Tacos image

I really like this on grilled or blackened fish tacos.

Provided by flachaz

Categories     Main Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

¼ cup sour cream
¼ cup mayonnaise
1 teaspoon lime juice
1 teaspoon finely chopped fresh cilantro
¾ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground ancho chile pepper

Steps:

  • Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
  • Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g

SHRIMP-AND-CORN TACOS



Shrimp-and-Corn Tacos image

Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 jalapeno chile (seeds and ribs removed, for less heat), minced
2 cloves garlic, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
1 package (10 ounces) frozen corn kernels, unthawed
1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
12 (6-inch) corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving

Steps:

  • Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
  • Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
  • Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.

Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 8 g, Protein 20 g

BAJA SHRIMP TACOS WITH JICAMA-CORN SALSA AND RANCH CREMA #RSC



Baja Shrimp Tacos With Jicama-Corn Salsa and Ranch Crema #RSC image

These refreshing and tasty tacos are sure to be a hit at your next fiesta! The crunchy shrimp combined with the creamy sauce make for an irresistable combination!

Provided by mwiederhold

Categories     Weeknight

Time 45m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 15

1 lb shrimp, peeled, devained, patted dry (40-50 count)
1 cup plain breadcrumbs
1/2 cup milk
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided
1/4 cup olive oil
1 cup jicama, peeled and finely diced
4 roma tomatoes, seeded and diced
1 cup frozen corn, thawed
1 jalapeno, finely minced
6 tablespoons fresh chives, divided and finely minced
2 lemons, zest and juice, divided
6 ounces fat free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
12 (8 inch) corn tortillas

Steps:

  • For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
  • For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.
  • In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
  • Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
  • Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
  • Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
  • To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!

BAJA SHRIMP TACOS, GRILLED CORN SALSA & CHIPOTLE YOGURT #RSC



Baja Shrimp Tacos, Grilled Corn Salsa & Chipotle Yogurt #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Transport yourself to Baja with these easy and delicious shrimp tacos!

Provided by YoshiS

Categories     Weeknight

Time 30m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 13

1 lb medium shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Hidden Valley Original Ranch Seasoning Mix
2 ears corn, with husks on
2 cups prepared pico de gallo salsa
1 cup Greek yogurt
2 chipotle chiles in adobo, minced
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh chives
8 corn tortillas or 8 flour tortillas, warm
1 avocado, diced
1/4 cup chopped fresh cilantro
2 limes, cut into wedges

Steps:

  • In a bowl, combine the shrimp, olive oil, and Hidden Valley Ranch Seasoning Mix. Mix well. Allow to marinate for 15 minutes.
  • Heat your grill to high heat. Grill the corn, for 10 minutes, until the husks are browned on all sides. Carefully peel off the husks and silk. Cut the corn from the cob and place in a medium bowl. Add the pico de gallo to the grilled corn kernels and mix well. Set aside.
  • In a small bowl, combine the Greek yogurt, chipotle chiles, lemon juice, and chives. Mix well.
  • Heat a large nonstick saute pan over medium-high heat. Add the marinated shrimp and saute for 2 - 3 minutes, until cooked through.
  • Assemble the tacos. Top each tortilla with the sauteed shrimp, grilled corn salsa, chipotle yogurt sauce, diced avocado, and garnish with cilantro. Serve with lime wedges on the side. Enjoy!

Nutrition Facts : Calories 398.4, Fat 14.4, SaturatedFat 2, Cholesterol 143.2, Sodium 1447.4, Carbohydrate 51.1, Fiber 10.9, Sugar 8.1, Protein 23.5

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