California Shrimp Tacos with Corn Salsa

By cserumga

2 tacos equals 342 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 1,007 mg sodium, 40 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat.

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

Details

Servings 4
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

•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.