Ingredients
1 can (11 ounces) Mexicorn, drained3/4 cup chopped seeded tomatoes1/2 cup black beans, rinsed and drained1/4 cup minced fresh cilantro3 garlic cloves, minced1/4 teaspoon pepper1/2 cup guacamole3 tablespoons reduced-fat ranch salad dressing16 uncooked large shrimp, peeled and deveined3 teaspoons chili powder1/2 teaspoon Cajun seasoning8 taco shells, warmed
Preparation
In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing.
In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes.
Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.
