Baja Shrimp Tacos With Jicama Corn Salsa And Ranch Crema Rsc Food

BAJA GARLIC SHRIMP

Steps:

• Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

BAJA FISH TACOS

Steps:

• In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

BAJA SHRIMP TACOS

Steps:

• Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
• Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
• Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
• Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

BAJA SHRIMP TACOS WITH JICAMA-CORN SALSA AND RANCH CREMA #RSC

Steps:

• For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
• For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.
• In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
• Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
• Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
• Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
• To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!

BAJA SHRIMP TACOS

Steps:

• In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
• Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
• Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
• Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

JICAMA SALSA

Steps:

• Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

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.