Shrimp And Corn Tacos Food

SHRIMP-AND-CORN TACOS

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.

FRIED SHRIMP TACOS

Steps:

• Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.
• Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.
• Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.
• Heat oil in large saucepan to 350 degrees F (175 degrees C).
• Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.
• Top with cabbage salsa and a slice of avocado.

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.

SWEET CORN AND SHRIMP TACOS RECIPE BY TASTY

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!

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA

Steps:

• Combine all the ingredients for the yogurt in a bowl, cover and chill.
• Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
• Combine all ingredients for salsa in a bowl and set aside.
• Remove shrimp from marinade; discard marinade.
• Cook shrimp in a large skillet over med heat 2 minutes per side.
• Remove from heat and cool.
• When shrimp are room temp slice in halve lengthwise and set aside.
• Divide shrimp evely among taco shells.
• Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
• Serve right away.

CHEESY SHRIMP AND CORN TACOS

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.