This recipe, Salsa Shrimp Tacos, quick-cooking shrimp is a fantastic, from-the-sea filling tacos.
Salsa Shrimp Tacos Recipe
Salsa Shrimp Tacos
¾ cup Thick ‘n Chunky salsa
½ cup fresh chopped green bell pepper
¾ lb. uncooked deveined, peeled, medium shrimp, thawed it frozen, tails removed
1 box (12) taco shells
¾ cup shredded Mexican cheese blend
¾ cup shredded lettuce
¼ cup taco sauce
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 ¼ cup shrimp mixture. Top with cheese, lettuce and taco sauce.
(Recipe for Salsa Shrimp Tacos, Diabetic Connect, 2015)
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