Shrimp Tacos with HERDEZ Guacamole Salsa
- 1 lb. peeled and deveined shrimp, thawed
- 1 tsp. ground cumin
- ½ tsp. chili powder
- Kosher salt, to taste
- Black pepper, to taste
- 2 tsp. olive oil
- 8 Chi-Chi's® flour tortillas
- ½ cup HERDEZ® Guacamole Salsa
- Optional toppings: see Chef's Tips
Directions1. Pat shrimp dry. In a large bowl, toss together shrimp, cumin, chili powder, salt and black pepper until well coated. 1. Heat oil in a large pan over medium-high heat. Add shrimp and cook until translucent, about 1 ½ - 2 minutes per side. 1. Char tortillas over an open flame on a gas stove or warm them in a microwave wrapped with a damp paper towel until pliable. Divide shrimp evenly among tortillas and top with Guacamole Salsa and optional toppings.
Optional toppings: cilantro, red onion, diced avocado, lime wedges
For gluten free: Use corn tortillas in place of flour tortillas.
Per Serving: Calories 370, Total Fat 15g (Saturated 3g, Trans 0g), Cholesterol 185mg, Sodium 990mg, Total Carbohydrate 28g (Dietary Fiber 0g, Total Sugars 1g, Includes 0g Added Sugars ), Protein 26g, Vitamin D 0%, Calcium 10%, Iron 15%, Potassium 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsFish/Seafood Main Dish Gluten Free Hispanic Taco Dairy Free 20 Minute Meal