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.
Ingredient | Weight | Measure |
---|---|---|
shrimp , 16/20 count, peeled, de-veined | 45.000 oz. | 80 ea. |
kosher salt | 1 tsp. | |
chili powder | 2 tsp. | |
olive oil | 0.25 cup | |
frozen whole kernel corn | 15.000 oz. | 3 cup |
green chiles , drained | 13.000 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 | 45.000 oz. | 40 ea. |
lime , cut into wedges | 4 ea. | |
cotija cheese , grated | 8.000 oz. | 0.75 cup |