Shrimp Tacos

Spiced-up shrimp goes table-side in taco shells! By Pillsbury Kitchens
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20 Minutes Prep
20 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb. shelled deveined uncooked medium shrimp
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ Taco Seasoning Mix (from 1-oz. pkg.)
  • Small check mark in a circle icon 3 garlic cloves, minced
  • Small check mark in a circle icon 3 tablespoons lime juice
  • Small check mark in a circle icon 2 tablespoons oil
  • Small check mark in a circle icon 1 ripe avocado, pitted, peeled and diced
  • Small check mark in a circle icon 1 (4.6-oz.) pkg. (12 shells) Old El Paso™ Taco Shells
  • Small check mark in a circle icon 2 cups shredded iceberg lettuce
  • Small check mark in a circle icon 1 medium tomato, chopped
  • Small check mark in a circle icon 3/4 cup Old El Paso™ Thick 'n Chunky Salsa
Preparation
  1. In medium bowl, combine shrimp, taco seasoning mix, garlic and 2 tablespoons of the lime juice; toss to coat.
  2. Heat oil in large skillet over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet; place on plate. Cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet; stir to coat. Remove from heat.
  3. In small bowl, toss avocado with remaining tablespoon lime juice. Spoon shrimp mixture into taco shells. Top each with lettuce, avocado and tomato. Serve with salsa.
Nutrition
Calories430(Calories from Fat210),Total Fat23g(Saturated Fat3g,),Cholesterol160mgSodium1090mgTotal Carbohydrate33g(Dietary Fiber6g Sugars4g),Protein22g;% Daily Value*:Vitamin A20%;Vitamin C20%;Calcium10%;Iron25%; Exchanges:2 Starch; 1 Vegetable; 2 Very Lean Meat; 4 Fat; *Percent Daily Values are based on a 2,000 calorie diet.