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

Made With:

Product

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.

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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 1204mg
50%
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 1204mg
50%
Total Carbohydrate 45.6g
15%
Dietary Fiber 3.4g
14%
Protein 13g
26%
Vitamin A 5%
Vitamin C 13%
Calcium 19%
Iron 16%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

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

Product

Campbell’s Reserve® Mexican Street Corn

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Campbell’s Reserve® Mexican Street Corn, 4 pounds pouches
lime, juiced ea.
flour tortilla 45 oz. 40  ea.
lime, cut into wedges 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.

© 2022 Campbell Soup Company