Cheesy Shrimp Tacos Recipes

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CHEESY SHRIMP TACOS



Cheesy Shrimp Tacos image

Make Cheesy Shrimp Tacos for delicious flavor. These Cheesy Shrimp Tacos are made with avocado, onion, poblano chile, Mexican oregano and more.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 Tbsp. butter
1 small onion, sliced
1 lb. uncooked small shrimp, peeled, deveined
1 roasted poblano chile, peeled, seeded and thinly sliced
1/2 tsp. dried Mexican oregano
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
6 corn tortillas (6 inch), warmed
1 small avocado, sliced
1/2 cup red salsa
1 lime, cut into 6 wedges

Steps:

  • Melt butter in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add shrimp, chiles and oregano; cook and stir 5 min. or until shrimp turn pink.
  • Remove from heat. Add cheese; stir until melted.
  • Top tortillas with shrimp mixture, avocados and salsa. Serve with lime wedges.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 420 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 24 g

CHEESY SHRIMP AND CORN TACOS



Cheesy Shrimp and Corn Tacos image

This was a recommendation for a taco from Diana Sturgis in the Rachael Ray Magazine this month. They didn't give any amounts for ingredients, so I just made the recipe and came up with my own :) Feel free to make these burrito style with flour tortillas and simply top them with salsa.

Provided by januarybride

Categories     Mexican

Time 20m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 11

1 ear of corn
1 lb cooked shrimp, peeled, deveined and cut in half lengthwise
2 tablespoons diced onions
1 pinch salt
1 pinch cumin
1 pinch chili powder
1 pinch garlic powder
2 ounces goat cheese
1/2 cup shredded cabbage (we just used romaine lettuce which worked well)
1/4 cup salsa verde
8 warm corn tortillas (we ate them with hard shell tacos and they were good too)

Steps:

  • Remove the husk and silk from your ear of corn, wash it off, wrap it in a paper towel and cook it in the microwave for 3 minutes, then cut the kernels off the cob and set aside.
  • In the meanwhile, saute the onion in about 1 tsp of olive oil (or butter if you'd rather) for about 3 minutes on med-high until opaque. Add the salt, cumin, chili powder, garlic powder and shrimp, stir, cook for 30 seconds, cover and turn over the heat (so that the shrimp warm up, but don't overcook).
  • On each tortilla, spread 1/8 of the goat cheese, top with 1/8 of the shrimp, sprinkle with some corn kernels, top with a little cabbage and spoon about 1 tsp of salsa over the cabbage.
  • Serve with more salsa on the side.

Nutrition Facts : Calories 328.5, Fat 8.4, SaturatedFat 3.5, Cholesterol 250.3, Sodium 1353.2, Carbohydrate 30.8, Fiber 4.3, Sugar 3.8, Protein 32.8

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