California Shrimp Tacos With Corn Salsa

• 1 can (11 ounces) Mexicorn, drained
• 3/4 cup chopped seeded tomatoes
• 1/2 cup black beans, rinsed and drained
• 1/4 cup minced fresh cilantro
• 3 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/2 cup guacamole
• 3 tablespoons reduced-fat ranch salad dressing
• 16 uncooked large shrimp, peeled and deveined
• 3 teaspoons chili powder
• 1/2 teaspoon Cajun seasoning
• 8 taco shells, warmed

1. In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing.
2. In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a
3. coated with cooking spray, saute shrimp until pink, about 5 minutes.
4. Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.

mexicorn, tomatoes, black beans, fresh cilantro, garlic, pepper, guacamole, salad dressing, shrimp, chili powder, cajun seasoning, taco

Taken from www.tasteofhome.com/recipes/california-shrimp-tacos-with-corn-salsa/ (may not work)