Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc Recipe

Name: Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled, devained, patted dry (40-50 count); 1 cup plain breadcrumbs; 1/2 cup milk; 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided; 1/4 cup olive oil; 1 cup jicama, peeled and finely diced; 4 roma tomatoes, seeded and diced; 1 cup frozen corn, thawed; 1 jalapeno, finely minced; 6 tablespoons fresh chives, divided and finely minced; 2 lemons, zest and juice, divided; 6 ounces fat free Greek yogurt; 1 teaspoon kosher salt; 1/2 teaspoon fresh cracked pepper; 12 (8 inch) corn tortillas

Servings: persons

1 lb shrimp, peeled, devained, patted dry (40-50 count)
1 cup plain breadcrumbs
1/2 cup milk
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided
1/4 cup olive oil
1 cup jicama, peeled and finely diced
4 roma tomatoes, seeded and diced
1 cup frozen corn, thawed
1 jalapeno, finely minced
6 tablespoons fresh chives, divided and finely minced
2 lemons, zest and juice, divided
6 ounces fat free Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
12 (8 inch) corn tortillas

1
For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
2
For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.
3
In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
4
Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
5
Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
6
Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
7
To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb shrimp, peeled, devained, patted dry (40-50 count), 1 cup plain breadcrumbs, 1/2 cup milk, 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided, and more.

Yes, Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc

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