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Salsa-Shrimp Tacos

Salsa-Shrimp Tacos
  • Prep 15 min
  • Total 15 min
  • Servings 6
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
Updated December 17, 2009

Ingredients

  • 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

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.

  • Serve tacos immediately. If left to stand, the shells will become soggy.
  • Any variety of cheese can be used.

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
% Daily Value*:
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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