Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos.Ingredients
3/4 cup Thick 'n Chunky salsa
1/2 cup fresh chopped green bell pepper
3/4 pound uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 box( (12) taco shells
3/4 cup shredded Mexican cheese blend
3/4 cup shredded lettuce
1/4 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 1/4 cup shrimp mixture. Top with cheese, lettuce, and taco sauce.
- Calories 190
- Fat 9g
- Cholesterol 95mg
- Sodium 400mg
- Carbohydrate 16g
- Protein 13g