Menu
Shrimp Scampi Spinach Salad Shrimp Scampi Spinach Salad
Shrimp Taco Salad Shrimp Taco Salad
Feta Shrimp Tacos Feta Shrimp Tacos
Veggie Tacos Veggie Tacos
Spinach Shrimp Fettuccine Spinach Shrimp Fettuccine
Chicken and Spinach Pasta Salad Chicken and Spinach Pasta Salad
Shrimp Spinach Salad Shrimp Spinach Salad
Spinach and Sausage Lasagna Spinach and Sausage Lasagna
Pineapple Shrimp Tacos Pineapple Shrimp Tacos
Tortellini-Shrimp Caesar Salad Tortellini-Shrimp Caesar Salad
Spinach and Shrimp Fra Diavolo Spinach and Shrimp Fra Diavolo
Shrimp and Spinach Salad with Hot Bacon Dressing Shrimp and Spinach Salad with Hot Bacon Dressing
Shrimp and Crab Macaroni Salad Shrimp and Crab Macaroni Salad
Ham and Shrimp Macaroni Salad Ham and Shrimp Macaroni Salad
Fresh Shrimp and Avocado Nachos Fresh Shrimp and Avocado Nachos
Fish Tacos Fish Tacos
Spinach Burritos Spinach Burritos
Spinach and Turkey Sausage Lasagna Spinach and Turkey Sausage Lasagna
Spinach Chicken Enchiladas Spinach Chicken Enchiladas
Shrimp and Sausage Pasta Shrimp and Sausage Pasta

Spinach, Shrimp and Ricotta Tacos

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Sep. 23, 2023
I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. —Priscilla Gilbert, Indian Harbour Beach, Florida
Spinach, Shrimp and Ricotta Tacos
Spinach, Shrimp and Ricotta Tacos Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 tablespoons minced fresh cilantro
  • 4 garlic cloves, minced, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 cans (4 ounces each) chopped green chiles
  • 1/4 teaspoon crushed red pepper flakes
  • 10 ounces fresh baby spinach (about 12 cups)
  • 12 corn tortillas (6 inches), warmed
  • Salsa and lime wedges

Directions

  1. In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
  2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
  3. Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip
  • If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

    • Nutrition Facts

    2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.