Southwest Ranch Shrimp Tacos Recipes

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SOUTHWEST RANCH SHRIMP TACOS



Southwest Ranch Shrimp Tacos image

Craving food-truck style shrimp tacos? So easy to make it at home when you use McCormick® Southwest Ranch Chicken Taco Seasoning Mix. Trust us. The taste of ranch with a southwestern kick will make it your best taco night ever.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 4

1 pound large shrimp peeled and deveined
4 tsps oil divided
1 package Southwest Ranch Chicken Street Taco
8 (8-inch) flour tortillas warmed

Steps:

  • Place shrimp, 2 teaspoons of the oil and Seasoning Mix in large bowl; toss to coat.
  • Heat remaining 2 teaspoons of the oil in large skillet on medium heat. Add shrimp; cook and stir 3 to 4 minutes or just until shrimp turn pink.
  • Serve shrimp in tortillas with desired toppings.
  • Serving Suggestions: • Serve Southwest Ranch Shrimp Tacos with desired toppings, such as shredded lettuce or cabbage, prepared coleslaw, salsa, sour cream, shredded cheese, chopped tomato, cilantro, red onion, sliced avocado or lime wedges

Nutrition Facts : Calories 438 Calories

SOUTHWESTERN SHRIMP SOFT TACOS



Southwestern Shrimp Soft Tacos image

Categories     Shellfish     Tomato     Vegetable     Low Fat     Lime     Shrimp     Corn     Summer     Cilantro     Self

Yield Makes 4 servings

Number Of Ingredients 19

Marinade
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed
Corn relish
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime- or lemon-pepper seasoning
Tacos
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped

Steps:

  • Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.

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