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
SHRIMP TACOS
I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Provided by abewasabe
Categories World Cuisine Recipes Latin American Mexican
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
- Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
- To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g
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