Baja Shrimp Tacos With Jicama-Corn Salsa and Ranch Crema #RSC

READY IN: 45mins
SERVES: 4
YIELD: 12 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
  • 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.
  • In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
  • Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
  • 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.
  • Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
  • To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!
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