California shrimp tacos with corn salsa

Delicious California shrimp tacos with a zesty corn salsa, bursting with flavors of fresh seafood and sweet corn. A must-try for any culinary enthusiast.

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

Instructions:

1. Mix together the initial 6 ingredients in a small bowl. In a separate small bowl, blend the guacamole with the salad dressing.
2. Coat a large nonstick skillet with cooking spray and cook the shrimp with chili powder and Cajun seasoning until they turn pink, approximately for 5 minutes.
3. Fill each taco shell with 2 shrimp. Add 1/3 cup of the corn salsa on top and sprinkle with 1 tablespoon of the guacamole mixture.

Summary:

• Calories: 1588 kcal
• Fat: 76 g
• Protein: 54 g
• Carbs: 191 g
• Potassium: 3266 mg
• Magnesium: 342 mg