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.
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 servingsGluten Free Main Dish Dairy Free 20 Minute Meal Hispanic Taco Meal Ideas