Shrimp Tacos Avocado Corn Salsa Chipotle Ranch Slaw Rsc Food

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

Steps:

• Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
• Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
• Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC

Steps:

• Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
• Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
• Toss together corn, tomato, and onion and season with salt.
• Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

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, GRILLED CORN SALSA & CHIPOTLE YOGURT #RSC

Steps:

• In a bowl, combine the shrimp, olive oil, and Hidden Valley Ranch Seasoning Mix. Mix well. Allow to marinate for 15 minutes.
• Heat your grill to high heat. Grill the corn, for 10 minutes, until the husks are browned on all sides. Carefully peel off the husks and silk. Cut the corn from the cob and place in a medium bowl. Add the pico de gallo to the grilled corn kernels and mix well. Set aside.
• In a small bowl, combine the Greek yogurt, chipotle chiles, lemon juice, and chives. Mix well.
• Heat a large nonstick saute pan over medium-high heat. Add the marinated shrimp and saute for 2 - 3 minutes, until cooked through.
• Assemble the tacos. Top each tortilla with the sauteed shrimp, grilled corn salsa, chipotle yogurt sauce, diced avocado, and garnish with cilantro. Serve with lime wedges on the side. Enjoy!

SHRIMP TACOS WITH AVOCADO CREAM SAUCE

Steps:

• To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
• Combine the rub ingredients in a bowl and toss with shrimp to coat.
• In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
• Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.

SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW #RSC

Steps:

• Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs. adobo sauce from a can of chipotle peppers in adobo. Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth. Turn out into a bowl and season with salt and pepper. Stir 2 tbs. snipped chives.
• Toss the shredded cabbage with the red onion and about ½ cup of the Chipotle Ranch Dressing. Season with Salt and Pepper. Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
• In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives. Season with Salt and Pepper.
• Heat the oil in a sauce pan over medium high heat and cook 3 tbs. shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp. Cook until the shrimp are pink, curled and cooked through. Remove from heat and toss shrimp mixture with ¼ Cup of the Chipotle Ranch Dressing and 2 tbs chives.
• Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
• To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw. Slaw. Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.