Spinach Shrimp And Ricotta Tacos Recipes

Steps:

• Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
• Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
• Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.
• Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g

Steps:

• In a large bowl, combine first five ingredients; set aside.
• In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
• Stir in prepared olive oil mixture. Cover to keep warm.
• In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
• Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
• Sprinkle with ricotta and parmesan and fold in gently.
• Serve immediately.