Dinner: California Shrimp Tacos with Corn Salsa Recipe

Ingredients

1 can (11 ounces) Mexicorn, drained
3/4 cup chopped seeded tomatoes
1/2 cup black beans, rinsed and drained
1/4 cup minced fresh cilantro
3 garlic cloves, minced
1/4 teaspoon pepper
1/2 cup guacamole
3 tablespoons reduced-fat ranch salad dressing
16 uncooked large shrimp, peeled and deveined
3 teaspoons chili powder
1/2 teaspoon Cajun seasoning
8 taco shells, warmed

Instructions

In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing.
In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes.
Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.

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