shrimp tacos with lime

Shrimp Tacos with Corn Salsa

Baja Mexican Style Gulf Shrimp Tacos with Corn Salsa
5 from 5 votes
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Course: Appetizer
Cuisine: Mexican
Prep Time: 8 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 988kcal


Shrimp Tacos w Corn Salsa

  • 2 lbs. gulf shrimp quality
  • 1 lbs. Queso Blanco quality
  • 16 corn tortillas quality
  • 2 cups corn salsa
  • 4 cloves garlic crushed
  • 1/2 cup cilantro chopped
  • 2 tbs. butter quality
  • 2 limes wedged
  • 3 teaspoons. kosher salt
  • 2 tbs. grape seed oil quality


Instructions for Shrimp Tacos

  • In a medium size saute pan on medium heat add butter. Melt butter for one minute.
  • Add peeled and deveined Gulf shrimp. Saute for two minutes
  • After two minutes add cilantro, salt, crushed garlic cloves, and grape seed oil.
  • Saute for three minutes.
  • Remove shrimp from the pan and set aside.
  • In a small size pot on medium heat, add fresh Queso Blanco.
  • When Queso starts to melt, use a fork to stir.
    (Should have a stringy, mozzarella style consistency).
    Remove from heat and set aside.
  • In a large sheet tray add 16 corn tortillas.
    Bake for two minutes on high
  • While Queso is still warm, use a fork to spread Queso evenly on eight tortillas.
    Place the other four on top immediately. (Like a Quesadilla).
  • Gently fold each taco on the plate.
  • Divide sauteed shrimp evenly on each taco and add corn salsa on top.
  • this recipe serves 4 at 2 tacos per person


Calories: 988kcal | Carbohydrates: 26g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 443mg | Potassium: 354mg | Fiber: 7g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 7.4mg | Calcium: 280mg | Iron: 0.5mg