Salsa-Shrimp Tacos

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

Salsa-Shrimp Tacos

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

6 servings (2 tacos each)

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Nutrition Info

  • 1 Serving
  • 190
  • 9g
    (Saturated Fat 3 1/2g, Trans Fat 2g)
  • 95mg
  • 400mg
  • 16g
    (Dietary Fiber 1g, Sugars 1g)
  • 13g
  • Percent Daily Value*
  • 6%
  • 10%
  • 10%
  • 8%
  • Exchanges
  • 1
  • 1
  • 1
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Kitchen Tips

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

  • Any variety of cheese can be used.

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. 1In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
  2. 2Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
  3. 3Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Categories: Course, Main Dishes, Seafood, Shrimp Recipes

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MsSharonK
MsSharonK said:

Shrimp tacos are traditionally served with shredded cabbage rather than lettuce. Try it, you'll like it!

6/3/2011 9:28:35 PM
Anonymous User
Anonymous said:

Pre-cooked shrimp make even more sense to me. All they need is warming if you even care about the filling being warm.

6/3/2011 2:54:27 PM

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