Best 4 California Shrimp Tacos With Corn Salsa Recipes

**Introducing California Shrimp Tacos with Corn Salsa: A Delightful Fusion of Mexican and American Flavors**

Tacos, a staple of Mexican cuisine, have gained immense popularity worldwide, and California shrimp tacos stand out as a unique and flavorful variation that fuses Mexican and American influences. These tacos feature succulent shrimp coated in a zesty marinade and cooked to perfection, nestled in warm tortillas and topped with a refreshing corn salsa. The corn salsa, a vibrant combination of sweet corn, tangy tomatoes, crisp cucumbers, and zesty cilantro, adds a burst of freshness and crunch to the tacos. Served with a dollop of creamy avocado salsa and a squeeze of lime, these California shrimp tacos offer a tantalizing blend of flavors and textures that will delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CALIFORNIA SHRIMP TACOS WITH CORN SALSA

California Shrimp Tacos with Corn Salsa image

"After trying fish tacos, I fell in love. I wanted to recreate them at home and thought, 'Why not use shrimp?' It's an affordable healthy way to feed my seafood-loving family." - Kayla Peters, Cecilia, Ky., of Taste of Home Click here to see 10 Best Back-of-the-Can Recipes

Provided by Taste of Home

Time 24m59S

Yield 4

Number Of Ingredients 12

Ingredients

one 11-ounce can mexican-flavored corn, drained
3/4 cup chopped and seeded tomatoes
1/2 cup black beans, rinsed and drained
1/4 cup minced fresh cilantro
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 cup guacamole
3 tablespoon reduced-fat ranch salad dressing
16 uncooked large shrimp, peeled and deveined
3 teaspoon chili powder
1/2 teaspoon cajun seasoning
8 taco shells

Steps:

In a small bowl, combine the first 6 ingredients. In another small bowl, combine the guacamole and salad dressing.
In a large bowl, toss the shrimp with the chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, sauté the shrimp until pink, about 5 minutes.
Place 2 shrimp in each taco shell. Top with 1/3 cup of the corn salsa and drizzle with 1 tablespoon of the guacamole mixture.

SHRIMP-AND-CORN TACOS

Shrimp-and-Corn Tacos image

Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 30m

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 jalapeno chile (seeds and ribs removed, for less heat), minced
2 cloves garlic, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
1 package (10 ounces) frozen corn kernels, unthawed
1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
12 (6-inch) corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving

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.

Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 8 g, Protein 20 g

SHRIMP TACOS WITH WARM CORN SALSA

Shrimp Tacos With Warm Corn Salsa image

I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy!

Provided by anadabest

Categories Summer

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup fresh corn kernels (or frozen)
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
8 corn tortillas
1 tablespoon olive oil
1/2 teaspoon minced garlic clove
1/2 teaspoon ground cumin
1 lb medium shrimp, peeled, deveined
salt and pepper
1 tablespoon fresh lime juice
1 small Hass avocado, peeled, pitted and finely diced

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.

Nutrition Facts : Calories 312.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 675, Carbohydrate 34.5, Fiber 6.4, Sugar 3.5, Protein 20.3

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA

Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa image

Make and share this Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa recipe from Food.com.

Provided by Lacy S.

Categories Summer

Time 30m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb large shrimp, peeled and deveined
8 taco shells, crunchy
1 head lettuce, finely shredded
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup plain nonfat yogurt
1 1/2 tablespoons lime zest
1 tablespoon extra virgin olive oil
2 tablespoons cilantro, chopped
1 teaspoon pepper
1 cup corn
1 cup tomatoes, diced
1/2 cup avocado, diced
2 scallions, chopped
2 tablespoons cilantro, chopped
1 jalapeno, seeded and diced
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 489.4, Fat 23.6, SaturatedFat 3.5, Cholesterol 174, Sodium 936.2, Carbohydrate 40.9, Fiber 6.9, Sugar 8.6, Protein 32.3

Tips:

For the best flavor, use fresh, high-quality ingredients whenever possible.
If you don't have a grill, you can cook the shrimp in a grill pan over medium heat.
Be careful not to overcook the shrimp, as they will become tough.
The corn salsa is best made fresh, but it can be made ahead of time and stored in the refrigerator for up to 2 days.
If you're short on time, you can use store-bought guacamole or sour cream.
Serve the tacos immediately, while the shrimp are still hot and juicy.

Conclusion:

These California Shrimp Tacos with Corn Salsa are a delicious and easy-to-make meal that is perfect for any occasion. The shrimp are grilled to perfection and the corn salsa is fresh and flavorful. The combination of the two, along with the guacamole and sour cream, creates a taco that is sure to please everyone. So next time you're looking for a quick and easy meal, give these tacos a try!