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Salsa-Shrimp Tacos
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-
Prep
15
min
-
Total
15
min
-
Servings
6
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Ingredients
-
3/4
cup thick & 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™ Crunchy Taco Shells (12 Count)
-
3/4
cup shredded Mexican cheese blend (3 oz)
-
3/4
cup shredded lettuce
-
1/4
cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
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Steps
-
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.
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-
Serve tacos immediately. If left to stand, the shells will become soggy.
-
Any variety of cheese can be used.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 190
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 2g
- Cholesterol
- 95mg
- 31%
- Sodium
- 400mg
- 16%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 13g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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