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
Test Kitchen tip
Spinach, Shrimp and Ricotta Tacos
Prep Time
20 min
Cook Time
10 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
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.
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.
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