California Shrimp Tacos With Corn Salsa Recipes

Steps:

• Marinate shrimp in lime juice, olive oil, and garlic powder for 30 minutes; drain.
• Mix salsa ingredients together.
• Wrap 1/4 cup marinated shrimp in each tortilla.
• Top with 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.

Steps:

• In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
• Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
• Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Steps:

• Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
• Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
• Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
• While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
• Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.