Zesty Shrimp Tacos With Black Bean and Corn Salsa

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Zesty Shrimp Tacos With Black Bean and Corn Salsa
  • Prep Time: 25
  • Total Time: 35
  • Servings: 4
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About this Recipe

Plump juicy marinated shrimp filled tortillas dressed in a spicy tomatillo sauce and topped with fresh black bean and corn salsa.

Ingredients

ZESTY SHRIMP TACOS:
1 lb (450 g) Large shrimp, peeled and deveined, tails removed
1 Clove garlic, minced
1 tsp (5 mL) Lime zest
Juice of 1 lime
Pinch red chili flakes
1/2 tsp (2 mL) Cumin
Dash hot sauce
2 tbsp (30 mL) Vegetable oil
1 Avocado, diced
Green tomatillo salsa
8 Dempster’s® Original or Corn Small Tortillas
BLACK BEAN & CORN SALSA:
2 cups (500 mL) Diced fresh tomatoes
1 cup (250 mL) Canned or frozen corn, drained
1 Small red pepper, diced
1 cup (250 mL) Drained, canned black beans
1 Small red onion, finely diced
1/4 cup (60 mL) Chopped fresh cilantro
1 Jalapeno pepper, seeded and minced
1 tsp (5 mL) Lime zest
Juice of 1 lime
Salt and pepper

Directions

ZESTY SHRIMP TACOS:
TOSS shrimp with garlic, lime zest, lime juice, chili flakes, cumin, hot sauce and oil in a medium bowl. Refrigerate for up to 30 minutes.

HEAT a large skillet over medium-high heat. Add shrimp and cook, stirring occasionally for 5-8 minutes or until shrimp has turned bright pink and is cooked through.

DIVIDE shrimp between tortillas and top with diced avocado and green tomatillo salsa. Wrap tortillas around filling.

BLACK BEAN & CORN SALSA:
COMBINE all ingredients in a small bowl. Top each taco with a generous helping of salsa.

Notes

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