Southwestern Shrimp Soft Tacos Recipes

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SOUTHWESTERN SHRIMP SOFT TACOS



Southwestern Shrimp Soft Tacos image

Categories     Shellfish     Tomato     Vegetable     Low Fat     Lime     Shrimp     Corn     Summer     Cilantro     Self

Yield Makes 4 servings

Number Of Ingredients 19

Marinade
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed
Corn relish
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime- or lemon-pepper seasoning
Tacos
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped

Steps:

  • Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.

SOFT SHRIMP TACOS WITH TROPICAL SALSA



Soft Shrimp Tacos With Tropical Salsa image

Make and share this Soft Shrimp Tacos With Tropical Salsa recipe from Food.com.

Provided by Shirl J 831

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup chopped green onion
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 tablespoon chopped green chili
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
8 (6 inch) rounds flour tortillas
1 1/4 cups shredded lowfat monterey jack cheese
1 1/2 lbs medium shrimp, peeled and deveined
1 cup yellow pepper, cut into strips
1 cup chopped tomato
1 cup vertically sliced red onion
1 garlic clove, minced
2 tablespoons cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder

Steps:

  • Salsa:.
  • Combine all ingredients in bowl, cover and chill.
  • tacos:.
  • Place a large nonstick pan coated with spray over med-high heat till hot. Add pepper, onion and garlic saute 2 minutes. Add shrimp, tomato, cumin and chili powder, saute 3 minutes till shrimp are done. Stir in cilantro.Spoon 1/4 cup shrimp mixture over 1/2 tortilla, and top with about 3 tbsp cheese and 2 tbsp salsa; fold over.

Nutrition Facts : Calories 342.7, Fat 10.4, SaturatedFat 4.5, Cholesterol 145.3, Sodium 493.8, Carbohydrate 36.1, Fiber 3.3, Sugar 9.3, Protein 26.3

SHRIMP SOFT TACOS



Shrimp Soft Tacos image

Soft tacos are healthier and much tastier than regular tacos. This recipe is quick and easy for a makeshift lunch.

Provided by swirlycinnacakes

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh baja shrimp, shelled & deveined
2 tablespoons butter
salt and pepper
4 corn tortillas
1 cup salsa

Steps:

  • Peel and devein shrimp.
  • Melt butter in a saute pan and saute shrimp just until they turn pink. Don't overcook.
  • Season with salt and pepper and serve with warm fresh tortillas and salsa.

Nutrition Facts : Calories 241.2, Fat 8.5, SaturatedFat 4.2, Cholesterol 188.1, Sodium 608.5, Carbohydrate 15.8, Fiber 2.5, Sugar 2.2, Protein 25.5

SHRIMP SOFT TACOS



Shrimp Soft Tacos image

Shrimp and mozzarella folded into warmed corn tortillas make for tasty Shrimp Soft Tacos. Drizzle with poblano cream sauce and queso fresco to complete the triumph. Try these Shrimp Soft Tacos any night of the week for any easy dinner.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 tacos

Number Of Ingredients 13

1-1/2 cups low fat (2%) milk
3 poblano chile peppers, roasted, peeled, seeds and veins removed
1-1/2 tsp. granulated chicken bouillon
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1-1/2 tsp. Cajun seasoning
1 lb. uncooked medium shrimp, peeled, deveined, tails removed, rinsed and patted dry
1 Tbsp. canola oil
1 garlic clove, chopped
1/2 cup chopped yellow onion
12 (6-inch) corn tortillas, warmed
3/4 cup KRAFT Shredded Mozzarella Cheese
1/4 cup crumbled queso fresco
fresh cilantro, chopped for garnish

Steps:

  • Combine milk, poblano peppers, bouillon, cream cheese in a blender container. Blend until smooth, set aside.
  • In a large bowl combine Cajun seasoning and shrimp. Toss to evenly season.
  • Heat oil in a large sauté pan over low medium heat. Stir in garlic and onion and cook for approximately 1 minute or until onion is tender. Add shrimp. Stir, cooking evenly; approximately 5-7 minutes or until shrimp is thoroughly cooked.
  • Place 3-4 cooked shrimp and 1-½ tablespoons shredded mozzarella in each tortilla and fold. Drizzle tacos with poblano cream sauce and queso fresco and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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