Salsa-Shrimp Tacos
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
- Preparing Time: 30 minutes
- Total Time: 15 hours
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 3/4 cup old el paso⮠thick ‘n chunky salsa
- 1/2 cup frozen chopped green bell pepper
- 3/4 lb uncooked deveined peeled medium shrimp thawed
- 1 box (4.6 oz) old el pasoâ® taco shells (12 shells)
- 3/4 cup shredded mexican cheese blend (3 oz)
- 3/4 cup shredded lettuce
- 1/4 cup old el pasoâ® taco sauce
- Carbohydrate 0.2673 g
- Cholesterol 0 mg
- Fat 0.0126 g
- Fiber 0.108000004291534 g
- Protein 0.081 g
- Saturated Fat 0.00162 g
- Serving Size 1 1 Serving (66g)
- Sodium 0.9 mg
- Sugar 0.159299995708466 g
- Trans Fat 0.00378 g
- Calories 1 calories
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.
