Shrimp Taco With Corn Salsa Recipes

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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.

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

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-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 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

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

SALSA-SHRIMP TACOS



Salsa-Shrimp Tacos image

Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 7

3/4 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup frozen chopped green bell pepper
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
3/4 cup shredded Mexican cheese blend (3 oz)
3/4 cup shredded lettuce
1/4 cup Old El Paso™ taco sauce

Steps:

  • In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
  • Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
  • Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 2 g

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