Salsa-Shrimp Tacos
Recipe from Old El Paso

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


Salsa-Shrimp Tacos

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Ingredients
  • 3/4  cup
    Old El PasoŽ Thick 'n Chunky salsa
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  • 1/2  cup
    frozen chopped green bell pepper
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  • 3/4  pound
    uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
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  • 1  box
    (4.6 ounces) Old El PasoŽ taco shells (12 shells)
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  • 3/4  cup
    shredded Mexican cheese blend (3 ounces)
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  • 3/4  cup
    shredded lettuce
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  • 1/4  cup
    Old El PasoŽ taco sauce
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Directions
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.

Tips:
Serve tacos immediately. If left to stand, the shells will become soggy. Any variety of cheese can be used.
Nutrition information
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: Vitamin A 6.00%; Vitamin C 10.00%; Calcium 10.00%; Iron 8.00%; 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
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