Baja Shrimp Tacos With Jicama-corn Salsa And Ranch Crema #rsc

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 lb shrimp, peeled, devained, patted dry (40-50 count)
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 1 (1 ounce) package hidden valley original ranch dips mix, divided
• 1/4 cup olive oil
• 1 cup jicama, peeled and finely diced
• 4 roma tomatoes, seeded and diced
• 1 cup frozen corn, thawed
• 1 jalapeno, finely minced
• 6 tablespoons fresh chives, divided and finely minced
• 2 lemons, zest and juice, divided
• 6 ounces fat free greek yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• 12 (8 inch) corn tortillas

Recipe

• 1 for salsa: in medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. set aside.
• 2 for ranch crema: in small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. set aside.
• 3 in small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. place shrimp in mixture and let marinate for 4-5 minutes.
• 4 spread bread crumbs on plate. shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
• 5 heat olive oil in a large skillet over medium high heat. in 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.
• 6 heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
• 7 to assemble: place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. drizzle with ranch crema and enjoy!