Peachy Shrimp Tacos Recipe

Peachy Shrimp Tacos Recipe photo by Taste of Home

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"With three always-on-the-go teens, we often only have about 10 minutes to prepare dinner. This simple recipe has become a family favorite. You may use flour tortillas or even hard taco shells, but I like to use corn tortillas because of their slightly higher fiber content.” Fabulous flavor! Veronica Callaghan - Glastonbury, Connecticut

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Peachy Shrimp Tacos Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

5 5 10

Ingredients

1 cup salsa
1 cup frozen unsweetened sliced peaches, thawed and diced
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon minced fresh cilantro
1-1/2 cups shredded Chinese or napa cabbage
6 corn tortillas (6 inches), warmed

Directions

In a large skillet, combine salsa and peaches over medium heat until warmed. Add shrimp and cilantro; cook and stir until heated through.
Place 1/4 cupful cabbage down the center of each tortilla; top with a scant 1/2 cupful shrimp mixture. Yield: 6 servings.

Nutritional Facts 1 taco equals 165 calories, 2 g fat (trace saturated fat), 115 mg cholesterol, 308 mg sodium, 19 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Peachy Shrimp Tacos in Simple & Delicious January/February 2009, p33