Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc - cooking recipe

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

Preparation

For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.
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.
In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.
Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.
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.
Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.
To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!