Shrimp Tacos With Kiwi Salsa Recipes

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SALSA-SHRIMP TACOS



Salsa-Shrimp Tacos image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 7

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:

  • In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
  • Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
  • Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 2 g

SHRIMP TACOS WITH KIWI SALSA



Shrimp Tacos With Kiwi Salsa image

If you want to impress your guests and attempt something different than burgers, give these colourful shrimp tacos a try. The salsa combines Zespri SunGold Kiwifruit and jalapeños for the perfect combination of sweet and spicy. The kiwifruit is rich in nutrients, including potassium and vitamin C, while using nonfat Greek yogurt cuts back on unwanted calories.

Provided by Mary Jenny

Categories     Mexican

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

2 zespri sungold kiwi fruits
1 scallion, chopped
2 tablespoons red onions, chopped
1/4 cup cilantro, chopped
1 garlic clove, minced
1/2 jalapeno, diced
1 lime
for avocado crema
1/2 avocado
1/4 cup nonfat plain Greek yogurt
salt and pepper
1/2 lb shrimp, peeled and deveined
4 whole wheat tortillas
1 tablespoon olive oil

Steps:

  • 1. Combine kiwifruit, scallions, red onion, cilantro, garlic and jalapeño in a bowl. Season with salt and pepper and squeeze in juice of one lime. Stir to combine and set aside.
  • 2. In a small bowl, mash avocado into a paste. Add yogurt to create your crema. Season with salt and pepper and set aside.
  • 3. Heat olive oil in a sauté pan over medium heat. Remove tails from shrimp and season with salt and pepper. Add to hot pan. Cook shrimp on each side for 3 to 4 minutes until cooked through.
  • 4. Create your tacos by layering avocado crema, kiwi salsa and warm shrimp.

Nutrition Facts : Calories 575.6, Fat 21.9, SaturatedFat 2.9, Cholesterol 142.9, Sodium 1567.1, Carbohydrate 71.8, Fiber 6.9, Sugar 7.9, Protein 26.8

GRILLED SHRIMP TACOS WITH TROPICAL SALSA



Grilled Shrimp Tacos with Tropical Salsa image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h40m

Yield 6 servings (12 tacos); 3 cups salsa

Number Of Ingredients 21

2 pounds medium (21-25 count) shrimp, peeled, deveined, tails off
2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)
1 medium red onion, sliced
1/2 cup vegetable oil
2 teaspoons kosher salt
1/8 teaspoon ground cloves
1 chipotle chile in adobo, minced
1 cup diced fresh pineapple, 1/2-inch dice
1 medium ripe avocado, diced
One 15-ounce jar cactus, rinsed, patted dry and diced (about 1 cup), such as Dona Maria Nopalitos Tender Cactus
1 red jalapeno, minced, seeds optional
1 medium ripe mango, 1/2-inch dice
1/4 cup fresh cilantro leaves, plus more for serving
1 tablespoon apple cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon dried epazote
Salt
3/4 cup Mexican crema
1 teaspoon adobo sauce
Zest and juice of 2 limes
12 corn tortillas, warmed

Steps:

  • For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
  • For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
  • For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

EASY SHRIMP TACOS



Easy Shrimp Tacos image

I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 cup plain Greek yogurt or sour cream
1/4 cup minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons lime juice
1/8 teaspoon plus 1/4 teaspoon salt , divided
2 tablespoons olive oil
2 medium green pepper, chopped
4 fresh green chilies, such as Hatch or Anaheim, seed and chopped
1/2 cup chopped red onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon ground cumin
2 cups torn lettuce
8 corn tortillas (6 inches), warmed

Steps:

  • In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.

Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

SOFT SHRIMP TACOS WITH TROPICAL SALSA



Soft Shrimp Tacos With Tropical Salsa image

Make and share this Soft Shrimp Tacos With Tropical Salsa recipe from Food.com.

Provided by Shirl J 831

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup chopped green onion
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 tablespoon chopped green chili
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
8 (6 inch) rounds flour tortillas
1 1/4 cups shredded lowfat monterey jack cheese
1 1/2 lbs medium shrimp, peeled and deveined
1 cup yellow pepper, cut into strips
1 cup chopped tomato
1 cup vertically sliced red onion
1 garlic clove, minced
2 tablespoons cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder

Steps:

  • Salsa:.
  • Combine all ingredients in bowl, cover and chill.
  • tacos:.
  • Place a large nonstick pan coated with spray over med-high heat till hot. Add pepper, onion and garlic saute 2 minutes. Add shrimp, tomato, cumin and chili powder, saute 3 minutes till shrimp are done. Stir in cilantro.Spoon 1/4 cup shrimp mixture over 1/2 tortilla, and top with about 3 tbsp cheese and 2 tbsp salsa; fold over.

Nutrition Facts : Calories 342.7, Fat 10.4, SaturatedFat 4.5, Cholesterol 145.3, Sodium 493.8, Carbohydrate 36.1, Fiber 3.3, Sugar 9.3, Protein 26.3

LIME SHRIMP TACOS WITH MANGO SALSA



Lime Shrimp Tacos with Mango Salsa image

Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.

Provided by Halla Farhat

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15

1 pound cooked small shrimp
1 tablespoon olive oil, or to taste
3 cloves garlic, minced
salt to taste
2 tomatoes, diced
1 mango, diced
1 avocado, diced
½ green bell pepper, diced
3 tablespoons lime juice
1 green chile pepper, diced
1 teaspoon white sugar
2 cups chopped fresh cilantro
¼ cup tequila
3 tablespoons lime juice
12 warm corn tortillas, or as needed

Steps:

  • Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
  • Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
  • Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
  • Serve hot shrimp and salsa over corn tortillas.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 54.2 g, Cholesterol 221.3 mg, Fat 14.6 g, Fiber 10.9 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 348.3 mg, Sugar 10.8 g

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