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Salsa-Shrimp Tacos




Source of Recipe


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Salsa-Shrimp Tacos

Bettycrocker.com – e-mail
Reviews rate this recipe 4.5 of 5 stars.
Exchanges & CC
Prep Time 15 min - Total Time 15 min
Servings 6

Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.

Ingredients:
3/4 cup Old El Paso™ Thick ‘n Chunky salsa
1/2 cup frozen chopped green bell pepper
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
3/4 cup shredded Mexican cheese blend (3 oz)
3/4 cup shredded lettuce
1/4 cup Old El Paso™ taco sauce

Directions :
• 1 In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.

• 2 Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.

• 3 Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.


Expert Tips:
Serve tacos immediately. If left to stand, the shells will become soggy.

Any variety of cheese can be used.

1 taco equals: Calories 190 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 2g); Cholesterol 95mg; Sodium 400mg; Total Carbohydrate 16g; Dietary Fiber 1g; Sugars 1g; Protein 13g ++++ Exchanges: 1 Starch; 1 Vegetable; 1 Very Lean Meat; 1 Fat; ++++ Carbohydrate Choice 1