Baja Shrimp Tacos With Jicama Corn Salsa And Ranch Crema Rsc Recipes

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SHRIMP TACOS WITH CILANTRO-LIME CREMA



Shrimp Tacos with Cilantro-Lime Crema image

Fresh and quick shrimp tacos that are perfect for any day!

Provided by chrispcooks

Categories     Main Dish Recipes     Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

  • Rinse defrosted shrimp under cold water, drain, and pat dry.
  • Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
  • Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
  • While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
  • Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
  • Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

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

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.

CHICKEN STREET TACOS WITH CORN-JICAMA SALSA



Chicken Street Tacos with Corn-Jicama Salsa image

Here's a light, speedy meal you can enjoy anytime. Preparation is so simple-there's nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

1 cup Mexicorn, drained
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped peeled jicama
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
GUACAMOLE:
1 medium ripe avocado, peeled and pitted
1 small tomato, seeded and chopped
4-1/2 teaspoons lime juice
1/4 teaspoon salt
TACOS:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (6 inches), warmed

Steps:

  • For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

Nutrition Facts : Calories 465 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1351mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 33g protein.

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

BAJA SHRIMP TACOS



Baja Shrimp Tacos image

Make and share this Baja Shrimp Tacos recipe from Food.com.

Provided by gailanng

Categories     Mexican

Time 27m

Yield 8 tacos

Number Of Ingredients 12

1/3 cup cilantro, finely chopped
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon chili powder (try chipotle or ancho)
1/2 teaspoon salt (to taste)
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 lb medium shrimp, shelled and deveined (35-40 count)
4 cups finely shredded coleslaw mix (or green and red cabbage)
1 cup prepared guacamole (homemade is best)
1 (10 ounce) taco-sized flour tortillas, warmed (8 per package size)

Steps:

  • In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
  • Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
  • Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
  • Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

Nutrition Facts : Calories 230.5, Fat 10.2, SaturatedFat 1.7, Cholesterol 71.6, Sodium 702.8, Carbohydrate 23.8, Fiber 2.1, Sugar 4.1, Protein 11.2

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!

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

SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW #RSC



Shrimp Tacos, Avocado Corn Salsa + Chipotle Ranch Slaw #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. While traveling in Mexico with our 4 small children, we sampled many different types of tacos - it seemed that each Mexican city that we visited had its own special flavors and fillings. Our favorites were the shrimp tacos - sometimes spicy, sometimes sweet. We ate them topped with so many inventive salsas made from fruits like mango, pineapple or tomato to veggies like cucumbers or any of the infinite types of peppers available in Mexico, to the very simple shrimp tacos heaped with fresh herbs or avocado. Back home, I began toying with shrimp tacos and have served them dozens of ways. This version is a favorite among family and friends and is very adaptable and super easy to do for a crowd - that's always fun!

Provided by vbeaux

Categories     Mexican

Time 40m

Yield 12 shrimp tacos, 4-6 serving(s)

Number Of Ingredients 21

4 garlic cloves (divided, 3 sliced thinly lengthwise)
7 tablespoons chopped shallots (divided)
2 chipotle peppers (from a can of chiles in adobo)
2 tablespoons adobo sauce (from a can of chiles in adobo)
3/4 cup Hidden Valley® Original Ranch® Dressing
1/2 cup Greek yogurt
2 limes, juice and zest of
salt and pepper
5 tablespoons fresh chives, snipped with scissors (divided)
2 cups shredded green cabbage
1/4 medium red onion, very thinly sliced
1 cup corn kernel
1 ripe avocado, cut into 1/2 inch dice
1/2 red bell pepper, cut into 1/4 dice
1 jalapeno pepper, seeded and finely diced
1/4 cup chopped cilantro
2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
12 tortillas, for serving
fresh chives (to garnish)
chopped cilantro (to garnish)

Steps:

  • Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs. adobo sauce from a can of chipotle peppers in adobo. Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth. Turn out into a bowl and season with salt and pepper. Stir 2 tbs. snipped chives.
  • Toss the shredded cabbage with the red onion and about ½ cup of the Chipotle Ranch Dressing. Season with Salt and Pepper. Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
  • In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives. Season with Salt and Pepper.
  • Heat the oil in a sauce pan over medium high heat and cook 3 tbs. shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp. Cook until the shrimp are pink, curled and cooked through. Remove from heat and toss shrimp mixture with ¼ Cup of the Chipotle Ranch Dressing and 2 tbs chives.
  • Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
  • To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw. Slaw. Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.

Nutrition Facts : Calories 1208.2, Fat 55.5, SaturatedFat 9.8, Cholesterol 158.1, Sodium 2488.6, Carbohydrate 143.3, Fiber 13.9, Sugar 8.2, Protein 38.4

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

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

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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From louana.com


BAJA SHRIMP TACOS - PACE FOODS - CAMPBELL SOUP COMPANY
Step 1. Place the shrimp into a large bowl. Add 1/4 cup salsa verde and toss to coat. Cover and refrigerate for at least 15 minutes. (Discard any salsa left in the bowl before cooking the shrimp). Step 2. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until cooked through.
From campbells.com


BAJA SHRIMP TACOS RECIPE - RECIPEMAGIK
2021-07-07 Instructions. Pat dry the Shrimps with a paper towel. In a large ziplock bag combine shrimps with olive oil, garlic powder, chili powder, cayenne pepper, ground cumin, freshly ground black pepper, and salt. Mix well and allow this to rest for 20-minutes.
From recipemagik.com


CRUNCHY JICAMA SALSA - MEXICAN RECIPE - MUY DELISH
2018-09-11 Ingredients. To make this easy salsa recipe, you will need: Fresh Jicama: Pick a firm one without any dry spots on the skin. Diced to about .5 inch cubes. Jalapeño: For a milder salsa, I recommend using just one pepper, seeded and diced. Or for a spicier salsa, feel free to add two peppers. Fresh Cilantro: Finely-chopped.
From muydelish.com


BAJA SHRIMP TACOS, GRILLED CORN SALSA & CHIPOTLE YOGURT #RSC
1 in a bowl, combine the shrimp, olive oil, and hidden valley ranch seasoning mix. mix well. allow to marinate for 15 minutes. 2 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 …
From worldbestfishrecipes.blogspot.com


BAJA STYLE SHRIMP TACOS RECIPE - FOOD NEWS
Baja Shrimp Taco Recipe. Begin by combining all the marinade ingredients into a bowl, gently whisking to combine. Place the shrimp in a baking pan and pour the marinade over the shrimp. Season with white vinegar, salt and pepper and set aside. In a large saucepan, heat 2 1/2 inches of vegetable oil to 350 degrees.
From foodnewsnews.com


BAJA CALIFORNIA SHRIMP TACOS WITH PINEAPPLE SALSA
Prepare the slaw, salsa, and crema by mixing each of their respective ingredients in separate bowls. Set aside. Put a large pan on medium heat add a glug of olive oil and when hot pour in the shrimp with all the marinade. Cook for 30 seconds a side, or just until the shrimp begin to curl. Remove the shrimp from the heat.
From cookingtoentertain.com


BAJA SHRIMP TACOS WITH SRIRACHA CREMA - HANDTHATFEEDSYOU
These grilled Baja shrimp tacos are a must try during this summer's grilling season. They are tossed in paprika, cumin powder, coriander powder, salt, and olive oil. You skewer them and then grill until they get some nice char marks. Take equal parts Mexican crema and Sriracha and mix them together to make the sauce for the tacos. Once your sauce is ready, throw the white …
From handthatfeedsyou.com


SHRIMP TACOS WITH CORN SALSA RECIPE | MYRECIPES
Step 2. Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently. Step 3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
From myrecipes.com


SHRIMP BAJA TACOS WITH MANGO SALSA AND CHIPOTLE CREMA
2021-07-08 Preheat the grill to Medium-High heat. Cook the shrimp for 2 minutes, then flip them and cook for another 1-2 minutes max. Remove from the grill to a plate. To serve in warmed tortillas, add 2-3 tablespoons of refried black beans, 3 shrimp, Mango salsa, Cotija Cheese, and Chipotle Lime Crema. Garnish with cilantro.
From talkingmeals.com


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