Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
cup Old El Paso™ Thick ‘n Chunky salsa
cup frozen chopped green bell pepper
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
box (4.6 oz) Old El Paso™ taco shells (12 shells)
cup shredded Mexican cheese blend (3 oz)
cup shredded lettuce
cup Old El Paso™ taco sauce
In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
Serve tacos immediately. If left to stand, the shells will become soggy.
Any variety of cheese can be used.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.