Salsa-Shrimp Tacos

Salsa-Shrimp Tacos

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

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
  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.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Serve tacos immediately. If left to stand, the shells will become soggy.
Any variety of cheese can be used.

Nutrition Information:

1 Serving (1 Serving)
  • 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;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.