California Shrimp Tacos With Corn Salsa Recipes

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

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.

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

Steps:

• In a small bowl, combine the first 6 ingredients. In another small bowl, combine the guacamole and salad dressing.
• In a large bowl, toss the shrimp with the chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, sauté the shrimp until pink, about 5 minutes.
• Place 2 shrimp in each taco shell. Top with 1/3 cup of the corn salsa and drizzle with 1 tablespoon of the guacamole mixture.

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

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.

SHRIMP TACOS WITH WARM CORN SALSA

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.

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA

Steps:

• Combine all the ingredients for the yogurt in a bowl, cover and chill.
• Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
• Combine all ingredients for salsa in a bowl and set aside.
• Remove shrimp from marinade; discard marinade.
• Cook shrimp in a large skillet over med heat 2 minutes per side.
• Remove from heat and cool.
• When shrimp are room temp slice in halve lengthwise and set aside.
• Divide shrimp evely among taco shells.
• Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
• Serve right away.

SHRIMP-AND-CORN TACOS

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.

CAJUN SHRIMP TACOS WITH TOMATILLO SALSA

Steps:

• For Sour Cream:
• Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
• For Shrimp:
• Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
• Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.