Southwestern Shrimp Soft Tacos Recipes

SOUTHWESTERN SHRIMP SOFT TACOS

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.

SOUTHWESTERN FISH TACOS

Steps:

• For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

SOUTHWESTERN-STYLE SHRIMP TACO SALAD

Steps:

• Prepare grill to medium high heat.
• Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in small bowl, stirring with whisk.
• Place shrimp in shallow bowl, drizzle 1 tbsp of lime juice mixture over shrimp, tossing gently to coat; reserve remaining lime juice mixture, set aside.
• Spray grill lightly with cooking spray. Thread shrimp on skewers, or put in grill basket. Place shrimp and corn on grill rack coated with cooking spay.
• Grill 8 minutes, turning shrimp over once, and turning corn frequently until browned on both sides; remove from grill and cool slightly.
• Place shrimp in large bowl. Cut kernels from ears of corn, and add to bowl. Add lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp and corn mixture. Drizzle with remaining lime juice mixture and toss to combine.
• Divide salad onto six plates and top with avocado; serve immediately.

SHRIMP SOFT TACOS

Steps:

• Peel and devein shrimp.
• Melt butter in a saute pan and saute shrimp just until they turn pink. Don't overcook.
• Season with salt and pepper and serve with warm fresh tortillas and salsa.

SHRIMP SOFT TACOS

Steps:

• Combine milk, poblano peppers, bouillon, cream cheese in a blender container. Blend until smooth, set aside.
• In a large bowl combine Cajun seasoning and shrimp. Toss to evenly season.
• Heat oil in a large sauté pan over low medium heat. Stir in garlic and onion and cook for approximately 1 minute or until onion is tender. Add shrimp. Stir, cooking evenly; approximately 5-7 minutes or until shrimp is thoroughly cooked.
• Place 3-4 cooked shrimp and 1-½ tablespoons shredded mozzarella in each tortilla and fold. Drizzle tacos with poblano cream sauce and queso fresco and serve.