Meals & Beverages

RECIPES

CHILI LIME SHRIMP TACOS MADE WITH CAMPBELL’S RESERVE® MEXICAN STREET CORN

Made With:

Product

Campbell’s(R) Reserve Frozen Ready to Cook Mexican Street Corn Soup

Campbell’s Reserve® Mexican Street Corn

Featuring sweet and roasted corn, cotija cheese and a traditional street corn spice blend with a hint of lime.

View Product
Nutrition Facts
Serving Size
SERVING( #4 SPOODLE; 1 CUP+2 TORTILLA)
Amount Per Serving
Calories 348
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 4.7g
24%
Cholesterol 46mg
15%
Sodium 1229mg
51%
Total Carbohydrate 45.6g
15%
Dietary Fiber 3.4g
14%
Protein 13g
26%
Vitamin A 5%
Vitamin C 13%
Calcium 19%
Iron 16%
Total Time

30 min.

Serving & Size

SERVING( #4 SPOODLE; 1 CUP+2 TORTILLA)

Yields

A trendy taco recipe featuring a savory blend of corn and green chiles, combined with Campbell's® Reserve Mexican Street Corn, and topped off with grilled shrimp with a hint of chili. Garnish with chopped cilantro and serve with sour cream and salsa or pico de gallo.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING( #4 SPOODLE; 1 CUP+2 TORTILLA)
Amount Per Serving
Calories 348
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 4.7g
24%
Cholesterol 46mg
15%
Sodium 1229mg
51%
Total Carbohydrate 45.6g
15%
Dietary Fiber 3.4g
14%
Protein 13g
26%
Vitamin A 5%
Vitamin C 13%
Calcium 19%
Iron 16%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
shrimp, 16/20 count, peeled, de-veined 45 oz. 80  ea.
kosher salt 1  tsp.
chili powder 2  tsp.
olive oil 1/4  cups
frozen whole kernel corn 15 oz. 3  cups
green chiles, drained 13 oz. 1 1/2  cups
cilantro, chopped 1/2  cups
Made With:

Product

Campbell’s(R) Reserve Frozen Ready to Cook Mexican Street Corn Soup

Campbell’s Reserve® Mexican Street Corn

View Product
Campbell’s Reserve® Mexican Street Corn, 4 pounds 1  pouches
lime, juiced 4  ea.
flour tortilla 45 oz. 40  ea.
lime, cut into wedges 4  ea.
cotija cheese, grated 8 oz. 3/4  cups
1.  Season shrimp with salt and chili powder.  Let stand for 5 minutes.

2.  In a large sauce pot, add oil over medium heat.  Add shrimp and cook for 2 minutes on each side. Reserve.

3. Using the same pan, add corn and green chilies.  Cook for 3 minutes.

4.  Add cilantro and Campbell’s Reserve® Mexican Street Corn Soup.  Simmer on low-medium heat for 8-10 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

5.  Squeeze the juice of 2 limes into mixture. Continue to simmer for 6-8 minutes.

6.  Return shrimp to pot and simmer for additional 2 minutes.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve: Using a #8 scoop, portion 1/2 cup of corn mix in the center of a tortilla and garnish with 2 shrimp.  Serve 2 tacos per order.  Garnish tacos with a sprig of cilantro, 2 lime wedge and 1 teaspoon Cotija cheese.  Serve immediately.

recipes You May Also Like

© 2023 Campbell Soup Company