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

“These refreshing and tasty tacos are sure to be a hit at your next fiesta! The crunchy shrimp combined with the creamy sauce make for an irresistable combination!”
12 tacos

Ingredients Nutrition


  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!

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