A trendy taco recipe featuring a savory blend of corn and green chiles, combined with Campbell's® Culinary 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.
- Total time:
30 minutes
- Servings:
20
|
Ingredient |
Weight |
Measure |
|---|
|
shrimp , 16/20 count, peeled, de-veined |
45.0 oz. |
80 ea. |
|
kosher salt | |
1 tsp. |
|
chili powder | |
2 tsp. |
|
olive oil | |
0.25 cup |
|
frozen whole kernel corn |
15.0 oz. |
3 cup |
|
green chiles , drained |
13.0 oz. |
1.5 cup |
|
cilantro , chopped | |
0.5 cup |
|
Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds | |
1 pouch |
|
lime , juiced | |
4 ea. |
|
flour tortilla |
45.0 oz. |
40 ea. |
|
lime , cut into wedges | |
4 ea. |
|
cilantro , sprigs | |
20 ea. |
|
cotija cheese , grated |
8.0 oz. |
0.75 cup |
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® Culinary Reserve Mexican Street Corn. 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 wedges and 1 teaspoon Cotija cheese. Serve immediately.
A trendy taco recipe featuring a savory blend of corn and green chiles, combined with Campbell's® Culinary 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.
-
Total time:
30 minutes
-
Servings:
20
|
Ingredient |
Weight |
Measure |
|---|
|
shrimp , 16/20 count, peeled, de-veined |
45.0 oz. |
80 ea. |
|
kosher salt | |
1 tsp. |
|
chili powder | |
2 tsp. |
|
olive oil | |
0.25 cup |
|
frozen whole kernel corn |
15.0 oz. |
3 cup |
|
green chiles , drained |
13.0 oz. |
1.5 cup |
|
cilantro , chopped | |
0.5 cup |
|
Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds | |
1 pouch |
280000027926|
lime , juiced | |
4 ea. |
|
flour tortilla |
45.0 oz. |
40 ea. |
|
lime , cut into wedges | |
4 ea. |
|
cilantro , sprigs | |
20 ea. |
|
cotija cheese , grated |
8.0 oz. |
0.75 cup |
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® Culinary Reserve Mexican Street Corn. 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 wedges and 1 teaspoon Cotija cheese. Serve immediately.
