Southwestern Shrimp Soft Tacos Recipes

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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

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.

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