Fiesta Shrimp Tacos with Cucumber Salsa - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Old El Paso® products bring home a fiesta of flavors with this shrimp tacos recipe. Serve them at your Mexican cuisine night.
Ingredients
- 1 1/2 cups nonfat sour cream
- 1/2 cup chopped seeded peeled cucumber
- 1 pkg (1 oz) Old El Paso™ Taco Seasoning Mix
- 2 avocados, peeled, pitted and coarsely chopped
- 1 tablespoon lime juice
- 1 lb shelled deveined uncooked medium shrimp
- 1 pkg (4.6 oz) Old El Paso™ Taco Shells (12 count)
- 1 tablespoon olive oil
- 1 cup Old El Paso™ Thick 'n Chunky Salsa
- 1/2 cup chopped fresh cilantro
Instructions
- Heat oven to 375 °F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
- In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
- Heat taco shells at 375 °F. as directed on package.
- Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
- Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.
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