Shrimp Tacos With Warm 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.

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 WARM CORN SALSA

Steps:

• 1 Salsa: cook corn in a dry nonstick skillet over high heat, tossing frequently, 4 minutes or until corn is lightly charred in spots. Add tomatoes and onions, cook 2 minutes. Transfer to a bowl. Stir in cilantro and lime juice. Keep salsa warm. 2. Tacos: Heat oil, garlic and cumin in a skillet over medium heat. Add shrimp, salt and pepper, cook 3 to 4 minutes tossing until shrimp are cooked through, remove from heat, toss with lime juice 3. Stack tortiallas and wrap in damp paper towels. Place in microwave and steam on high 2 mins or until softened. 4. Fill each tortilla with 6 or 7 shrimp, top with salsa and avocado.