Shrimp And Corn Tacos Recipes

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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

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.

SWEET CORN AND SHRIMP TACOS RECIPE BY TASTY



Sweet Corn And Shrimp Tacos Recipe by Tasty image

Here's what you need: corn kernel, jalapeño, fresh cilantro, kosher salt, paprika, limes, limes, mayonnaise, crema, cotija cheese, red cabbage, limes, kosher salt, large shrimp, freshly ground black pepper, dried mexican oregano, chili powder, ground cumin, garlic, limes, olive oil, corn tortillas

Provided by Lipton

Categories     Lunch

Yield 4 servings

Number Of Ingredients 22

1 cup corn kernel, canned or frozen
1 jalapeño, seeded and minced
¼ cup fresh cilantro, plus more for garnish
1 teaspoon kosher salt
½ teaspoon paprika
2 limes, zested
2 limes, juiced
2 tablespoons mayonnaise
2 tablespoons crema
¼ cup cotija cheese, plus more for garnish
1 ½ cups red cabbage, finely shredded
2 limes, divided, juiced
1 ½ teaspoons kosher salt, divided
1 lb large shrimp, peeled and deveined, tails removed
1 teaspoon freshly ground black pepper
1 teaspoon dried mexican oregano
½ teaspoon chili powder
½ teaspoon ground cumin
2 cloves garlic, minced
2 limes, zested
3 ½ tablespoons olive oil, divided
8 corn tortillas, 8 in (20 cm)

Steps:

  • Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
  • Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
  • In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
  • Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel-lined plate and cover with foil to keep warm until ready to assemble the tacos.
  • In the same skillet, cook the shrimp, 8-10 at a time, until pink and cooked through, 2-3 minutes per side.
  • Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 52 grams, Fat 22 grams, Fiber 10 grams, Protein 30 grams, Sugar 7 grams

CHEESY SHRIMP AND CORN TACOS



Cheesy Shrimp and Corn Tacos image

This was a recommendation for a taco from Diana Sturgis in the Rachael Ray Magazine this month. They didn't give any amounts for ingredients, so I just made the recipe and came up with my own :) Feel free to make these burrito style with flour tortillas and simply top them with salsa.

Provided by januarybride

Categories     Mexican

Time 20m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 11

1 ear of corn
1 lb cooked shrimp, peeled, deveined and cut in half lengthwise
2 tablespoons diced onions
1 pinch salt
1 pinch cumin
1 pinch chili powder
1 pinch garlic powder
2 ounces goat cheese
1/2 cup shredded cabbage (we just used romaine lettuce which worked well)
1/4 cup salsa verde
8 warm corn tortillas (we ate them with hard shell tacos and they were good too)

Steps:

  • Remove the husk and silk from your ear of corn, wash it off, wrap it in a paper towel and cook it in the microwave for 3 minutes, then cut the kernels off the cob and set aside.
  • In the meanwhile, saute the onion in about 1 tsp of olive oil (or butter if you'd rather) for about 3 minutes on med-high until opaque. Add the salt, cumin, chili powder, garlic powder and shrimp, stir, cook for 30 seconds, cover and turn over the heat (so that the shrimp warm up, but don't overcook).
  • On each tortilla, spread 1/8 of the goat cheese, top with 1/8 of the shrimp, sprinkle with some corn kernels, top with a little cabbage and spoon about 1 tsp of salsa over the cabbage.
  • Serve with more salsa on the side.

Nutrition Facts : Calories 328.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 250.3, Sodium 1353.2, Carbohydrate 30.8, Fiber 4.3, Sugar 3.8, Protein 32.8

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