Easy Shrimp Tacos

 1 11 oz can Mexicorn, drained
 ¾ cup chopped tomatoes
 ½ cup black beans, rinsed and drained
 ¼ cup fresh cilantro, finely chopped
 3 cloves garlic, finely chopped
 salt and pepper, to taste
 ½ cup prepared guacamole or mashed avocado
 16 oz uncooked large shrimp, peeled and deveined
 3 tsp chili powder
 ½ tsp Cajun seasoning (optional)
 8 corn tortillas, warmed
 2 small limes, quartered
1

In a small bowl, combine corn, tomatoes, black beans, cilantro, garlic, salt, and pepper.

2

In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large skillet coated with cooking spray, sauté shrimp until pink, about 5 minutes.

3

Divide shrimp evenly among each tortilla. Top with 1/3 cup corn salsa and add a dollop of guacamole. Serve with fresh lime wedge.


Recipe adapted from: Taste of Home

Ingredients

 1 11 oz can Mexicorn, drained
 ¾ cup chopped tomatoes
 ½ cup black beans, rinsed and drained
 ¼ cup fresh cilantro, finely chopped
 3 cloves garlic, finely chopped
 salt and pepper, to taste
 ½ cup prepared guacamole or mashed avocado
 16 oz uncooked large shrimp, peeled and deveined
 3 tsp chili powder
 ½ tsp Cajun seasoning (optional)
 8 corn tortillas, warmed
 2 small limes, quartered

Directions

1

In a small bowl, combine corn, tomatoes, black beans, cilantro, garlic, salt, and pepper.

2

In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large skillet coated with cooking spray, sauté shrimp until pink, about 5 minutes.

3

Divide shrimp evenly among each tortilla. Top with 1/3 cup corn salsa and add a dollop of guacamole. Serve with fresh lime wedge.

Notes

Easy Shrimp Tacos
IngredientsDirections