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

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.

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.

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!

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.

Steps:

• In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
• While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
• To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.

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!