SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I enjoy this recipe because not only is it refreshing and delicious, but it's healthy too.
Provided by bostonscone_11005757
Categories Mexican
Time 14m
Yield 2 Tacos, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.2, Sodium 18.6, Carbohydrate 17.4, Fiber 3, Sugar 2.5, Protein 2.5
BAJA SHRIMP TACOS WITH JICAMA-CORN SALSA AND RANCH CREMA #RSC
These refreshing and tasty tacos are sure to be a hit at your next fiesta! The crunchy shrimp combined with the creamy sauce make for an irresistable combination!
Provided by mwiederhold
Categories Weeknight
Time 45m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 15
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!
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
CALIFORNIA SHRIMP TACOS WITH CORN SALSA
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
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.
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. While traveling in Mexico with our 4 small children, we sampled many different types of tacos - it seemed that each Mexican city that we visited had its own special flavors and fillings. Our favorites were the shrimp tacos - sometimes spicy, sometimes sweet. We ate them topped with so many inventive salsas made from fruits like mango, pineapple or tomato to veggies like cucumbers or any of the infinite types of peppers available in Mexico, to the very simple shrimp tacos heaped with fresh herbs or avocado. Back home, I began toying with shrimp tacos and have served them dozens of ways. This version is a favorite among family and friends and is very adaptable and super easy to do for a crowd - that's always fun!
Provided by vbeaux
Categories Mexican
Time 40m
Yield 12 shrimp tacos, 4-6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1208.2, Fat 55.5, SaturatedFat 9.8, Cholesterol 158.1, Sodium 2488.6, Carbohydrate 143.3, Fiber 13.9, Sugar 8.2, Protein 38.4
EASY CHIPOTLE RANCH SAUCE
This is a great-tasting alternative to mayonnaise. Use on sandwiches, burgers, fish sticks, on your baked potato, on your salad, etc.
Provided by mailbelle
Categories Sauces
Time 5m
Yield 1/4 cup
Number Of Ingredients 2
Steps:
- Mix pepper sauce and ranch dressing.
- Use as you would use mayonnaise or salad dressing.
Nutrition Facts : Calories 1196.7, Fat 125.4, SaturatedFat 19.1, Cholesterol 65, Sodium 3010.8, Carbohydrate 11.6, Fiber 1.4, Sugar 9.3, Protein 4.7
More about "shrimp tacos chipotle ranch sauce and corn salsa rsc recipes"
EASY GRILLED SHRIMP TACOS WITH CHIPOTLE SAUCE - BERLY'S …
From berlyskitchen.com
4.7/5 (7)Total Time 33 minsCategory Seafood RecipesCalories 235 per serving
- If using frozen shrimp, unthaw, rinse, and pat dry. Place the shrimp in a large bowl and sprinkle with seasoning. Toss to combine
- Lightly brush the grill with oil, and place the shrimp in an even layer on the hot grill. Cook the shrimp for 2 to 3 minutes then flip and cook for an additional 30 seconds to 1 minute.
- Dice the tomatoes, avocado, and red onion. Place them in a small mixing bowl and drizzled with the fresh lime juice. Toss to combine and add salt and pepper to taste.
CHIPOTLE SHRIMP TACOS RECIPE | MYRECIPES
From myrecipes.com
SHRIMP TACOS | CHIPOTLE MAYO SAUCE | CORN SALSA - SPOORTHYCUISINE
From spoorthycuisine.com
CHIPOTLE CORN SALSA (COPYCAT RECIPE) - PEAS AND CRAYONS
From peasandcrayons.com
CHIPOTLE SHRIMP TACOS - EASY SHRIMP RECIPE IDEAS
From tablefortwoblog.com
CHIPOTLE SHRIMP TACOS RECIPE - SOUTHERN LIVING
From southernliving.com
RECIPE: SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW …
From cooktime24.com
SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC
From cooktime24.com
SHRIMP TACOS {WITH CILANTRO LIME CREMA!} - COOKING …
From cookingclassy.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CHIPOTLE SHRIMP TACOS RECIPE | MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
CHIPOTLE SHRIMP TACOS WITH AVOCADO-MANGO SALSA
From dishingouthealth.com
EASY SHRIMP TACOS (CRUNCHY SLAW & CREAMY SAUCE!)
From pinchandswirl.com
You'll also love