Spinach, Shrimp and Ricotta Tacos

Name: Spinach, Shrimp and Ricotta Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
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

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

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

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
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.
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.

Originally published as SPINACH, SHRIMP & RICOTTA TACOS in Taste of Home April/May 2019