CHILI LIME SHRIMP TACOS
Nutrition Facts
Serving Size
SERVING( #4 SPOODLE; 1 CUP+2 TORTILLA)
Amount Per Serving
Calories 355
% Daily Value
Total Fat 14.6g
22%
Saturated Fat 5g
25%
Cholesterol 50mg
17%
Sodium 1103mg
46%
Total Carbohydrate 45.2g
15%
Dietary Fiber 3.4g
14%
Protein 12.6g
25%
Vitamin A 5%
Vitamin C 13%
Calcium 19%
Iron 16%

chili lime shrimp tacos

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
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.

Made with:

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