Back to Peachy Shrimp Tacos

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Peachy Shrimp Tacos Recipe

Peachy Shrimp Tacos Recipe

"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
TOTAL TIME: Prep/Total Time: 10 min. YIELD:6 servings

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

  • 1. In a large skillet, combine salsa and peaches over medium heat until warmed. Add shrimp and cilantro; cook and stir until heated through.
  • 2. 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: 165 calories, 2g fat (0g saturated fat), 115mg cholesterol, 308mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 17g protein Diabetic Exchanges: 1 starch, 2 lean meat.

Reviews for Peachy Shrimp Tacos

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.