Shrimp Tacos With Crunchy Vegetables Recipes
SHRIMP TACOS WITH CRUNCHY VEGETABLES
Adapted from Rick and Deann Bayliss's book, "Authenic Mexican." This can be served as a first course, salad, or wrapped in a warm tortilla as a taco. I prefer the latter.
Provided by dianegrapegrower
Categories One Dish Meal
Time 15m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 10 ingredients in a non-reactive bowl. Toss and set aside.
- Saute corn tortillas in olive oil until a little crisp.
- Divide shrimp mixture evenly between the tortillas, garnish with lettuce, roll/fold, and serve.
Nutrition Facts : Calories 453.2, Fat 25.4, SaturatedFat 3.7, Cholesterol 221, Sodium 673.4, Carbohydrate 30.2, Fiber 5.3, Sugar 4.7, Protein 28
EASY AND QUICK SHRIMP TACOS
These shrimp tacos are flavorful, easy, and quick. You can use any spice or topping combinations you have on hand. The choice of toppings and spices are endless.
Provided by Marci P.
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 1
Number Of Ingredients 11
Steps:
- Combine onion, carrots, and cilantro in a bowl.
- Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
- Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
- Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
- Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.
Nutrition Facts : Calories 792.5 calories, Carbohydrate 34.2 g, Cholesterol 163.4 mg, Fat 62.8 g, Fiber 5.6 g, Protein 21.4 g, SaturatedFat 10.8 g, Sodium 1423.7 mg, Sugar 3.6 g
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