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Fiesta Shrimp Tacos with Cucumber Salsa
- Prep Time 20 min.
- Cook Time -
- Serves 12
Recipe Provided By: Pillsbury Bake-Off®
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Pillsbury Bake-Off® on Yahoo! Food
1. Ingredients
- 1 1/2 cups nonfat sour cream
- 1/2 cup chopped seeded peeled cucumber
- 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
- 2 avocados, peeled, pitted and coarsely chopped
- 1 tablespoon lime juice
- 1 pound shelled deveined uncooked medium shrimp
- 1 (4.6 ounce) package Old El Paso(R) Taco Shells
- 1 tablespoon olive oil
- 1 cup Old El Paso(R) Thick 'n Chunky Salsa
- 1/2 cup chopped fresh cilantro
Nutrition Info
Per Serving
- Calories: 196 kcal
- Carbohydrates: 18 g
- Dietary Fiber: 2 g
- Fat: 9 g
- Protein: 11 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 375 degrees F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
- In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
- Heat taco shells at 375 degrees F as directed on package.
- Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
- Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.
Yield: 12 servings
3. Still Hungry?
Zesty shrimp tacos are a great way to spice up a midweek meal.
Notes:
Submitted by
Kristine Snyder, Kihei, HI
Bake-Off(R) Contest 39, 2000
$2,000
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light and tasty
jessldavidson6 - July 1, 2008 12:06:00 PM PSTdelicious! I used wheat/corn tortillas instead of the taco shells and they were the perfect compliment!
2 of 2 found this review helpful.
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Yummy
Katie J - June 22, 2008 08:01:34 PM PSTVery good. Add more taco seasoning and it\'s perfect.
1 of 1 found this review helpful.
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Incredible!
Zac H - July 16, 2008 09:08:16 AM PSTI literally inhaled these tacos! The salsa makes this whole dish! The only changes I made were just using corn tortillas. I turned the oven on to Warm, popped three in there and just let them warm while I prepped this. I\'m not a big fan of crunchy tacos, so this worked for me, but to each his own. I did find them to be very messy, but I blame that on my very liberal application of the salsa. Not the most attractive meal to watch someone eat, but good grief is it delicious! Enjoy this one with a nice cold Mexican beer.
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