Crispy Shrimp Tacos

Plated unexpected shrimp tacos with product bottles.

Lisa Keys

A simple taco recipe in less than 30 minutes.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course main dish

Cuisine Mexican

Servings

Calories 249 kcal

Ingredients

Salsa

2 plum tomatoes, seeded, diced
1 tangerine or small orange, seeded, diced
¼ cup small diced fresh pineapple
1 jalapeno, seeded, minced
2 scallions, thinly sliced
1 tablespoon chopped cilantro
2 tablespoons Saucy Mama Orange Habanero Wing Sauce
1 bunch fresh kale, leaves removed from stalk
2 teaspoons olive oil
1 teaspoon lemon or lime juice
12 Frozen breaded shrimp, as many pieces as you will eat baked according to package directions.
4 Flour or corn tortillas, warm
4 tablespoons Saucy Mama Poblano Ranch Dressing
½ cup Crumbled or shredded cheese of your choice

Instructions

Salsa

Toss first 7 ingredients together. Chill until ready to serve.
Toss kale with olive oil and citrus juice; massage kale with your fingers for two minutes.
Spread warm tortilla with some poblano ranch dressing.
Top with kale.
Layer on the shrimp
Spoon on the salsa
Sprinkle with the cheese

Nutrition

Serving: 1 tacoCalories: 249kcalCarbohydrates: 19gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 66mgSodium: 510mgPotassium: 306mgFiber: 3gSugar: 5gVitamin A: 941IUVitamin C: 24mgCalcium: 169mgIron: 1mg

Keyword citrus, easy dinner, habanero, Mexican, pineapple salsa, Seapak, shrimp taco

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