Dinner: Fiesta Shrimp Tacos with Cucumber Salsa

Old El Paso® products bring home a fiesta of flavors with this shrimp tacos recipe. Serve them at your Mexican cuisine night.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Fiesta Shrimp Tacos with Cucumber Salsa

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

1 1/2 cups nonfat sour cream
1/2 cup chopped seeded peeled cucumber
1 pkg (1 oz) Old El Paso™ Taco Seasoning Mix
2 avocados, peeled, pitted and coarsely chopped
1 tablespoon lime juice
1 lb shelled deveined uncooked medium shrimp
1 pkg (4.6 oz) Old El Paso™ Taco Shells (12 count)
1 tablespoon olive oil
1 cup Old El Paso™ Thick 'n Chunky Salsa
1/2 cup chopped fresh cilantro

Instructions

Heat oven to 375 °F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
Heat taco shells at 375 °F. as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.

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