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Shrimp Tacos with Corn Salsa
Baja Mexican Style Gulf Shrimp Tacos with Corn Salsa
Course
Appetizer
Cuisine
Mexican
Prep Time
8
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
988
kcal
Ingredients
2
tablespoons
butter
2
pounds
gulf shrimp, peeled and deveined
1/2
cup
cilantro, chopped
3
teaspoons
kosher salt
4
cloves
garlic, minced
2
tablespoons
grape seed oil
1
pound
Queso Blanco
16
single
corn tortillas
2
cups
corn salsa
2
whole
limes, wedge
Instructions
Using a medium size saute pan on medium heat melt butter. (about 1 minute).
Add peeled and deveined Gulf shrimp. Saute for 2 minutes.
After 2 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.
Melt Queso blanco and remove from heat.
Pre heat oven to 350 degrees.
Using a large sheet tray add 16 corn tortillas. Bake for 2 minutes.
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).
Divide shrimp evenly on each taco and add corn salsa.
Gently fold each taco in half.
Nutrition
Sodium:
443
mg
|
Calcium:
280
mg
|
Vitamin C:
7.4
mg
|
Vitamin A:
700
IU
|
Sugar:
6
g
|
Fiber:
7
g
|
Potassium:
354
mg
|
Cholesterol:
23
mg
|
Calories:
988
kcal
|
Saturated Fat:
9
g
|
Fat:
23
g
|
Protein:
29
g
|
Carbohydrates:
26
g
|
Iron:
0.5
mg