Baja Shrimp Tacos

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Baja Shrimp Tacos

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

3 Min

Total time

13 Min

Baja shrimp tacos are dedicated to summer produce, succulent shrimp, and a fancy dinner that is really easy.

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Ingredients

• 8 corn tacos, small
• 1 pound peeled and deveined shrimp
• 2 tomatillos, dehusked and chopped
• 2 plum tomatoes, cored and chopped
• 1/4 red onion, fine chopped
• 1 mango, peeled, cored, and cubed
• 2 limes, juice
• 1 jalapeno, sliced thin
• 1/2 cucumber, diced small
• 1 tablespoon cilantro, chopped

Instructions

1. Place the taco shells upside down on a wire oven rack, each one over 2 of the wires, so they can bake in a "taco" shape. Bake at 350 degrees F until they are crispy about 5 minutes.
2. Bring a pot of water to a boil. Place the shrimp in the boiling water, lower the temp to a simmer. and cook for just a couple of minutes until the shrimp turns pink. Remove immediately and put in ice water to stop the cooking process. Drain and chip into 1/2 inch pieces.
3. Place the shrimp in a mixing bowl and add all the ingredients. Stir.
4. Serve the filling and taco shells.

Nutrition Facts

Calories

321

Fat

4 g

Sat. Fat

1 g

Carbs

50 g

Fiber

6 g

Net carbs

44 g

Sugar

18 g

Protein

30 g

Sodium

140 mg

Cholesterol

183 mg

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