Shrimp and Pasilla Chile Tacos

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

Minutes

Total Time

30

Minutes

Makes

12

tacos

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.
Makes 12 tacos

Nutrition Information:

1 Serving (1 Taco)
  • Calories 130
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 480mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 7g;
Percent Daily Value*:
    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.