Shrimp and Pasilla Chile Tacos

Mexican dinner ready in 30 minutes! Enjoy these shrimp and pasilla chile tacos made using Progresso® chicken broth and Old El Paso® tortillas.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12

Ingredients

5
small or 3 large dried pasilla chiles
2
tablespoons olive oil
1
small red onion, cut into julienne strips
2
cloves garlic, finely chopped
1 1/4
lb uncooked deveined peeled medium shrimp, chopped
1
teaspoon dried marjoram leaves
3
bay leaves
1/2
teaspoon salt
1/4
cup Progresso™ chicken broth (from 32-oz carton)
6
plum (Roma) tomatoes, chopped
1/4
cup finely chopped fresh cilantro
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
  • 1 In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.
  • 2 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add shrimp; cook about 2 minutes or until shrimp turn pink. Stir in chiles, marjoram, bay leaves and salt. Stir in chicken broth; cook and stir 2 to 3 minutes or until mixture is reduced.
  • 3 Add tomatoes and cilantro; cook 1 minute. Remove bay leaves. Cool slightly. Spoon about 1/2 cup mixture onto each tortilla. Roll up tortillas.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
130
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
480mg
480%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
4%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 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.