Spinach Shrimp And Ricotta Tacos Recipes

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RICOTTA-SPINACH TACOS



Ricotta-Spinach Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

18 ounces ricotta (preferably fresh), at room temperature
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
Kosher salt
1 tablespoon vegetable oil
1 white onion, sliced into 1/2-inch-thick rings
2 (4-ounce) cans sliced green chile peppers, drained
2 bunches fresh spinach (about 1 pound), stemmed
1/2 teaspoon ground cumin
8 to 12 corn tortillas
Salsa verde, for serving

Steps:

  • Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.
  • Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.
  • Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.
  • Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g

Nutrition Facts : Calories 315 calorie, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 381 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 12 grams

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