Try this Shrimp Tacos with Creamy Cilantro dressing recipe, or contribute your own.
Suggest a better descriptionHeat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Sauce:
Combine all ingredients in a blender, then chill for 30 minutes.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Coat shrimp with cornstarch and ancho chili seasoning, mixing well with your hands.
Saute shrimp in two tbsp of oil until white.
Place cabbage, the shrimp, the cilantro sauce in a tortilla and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (447g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 750 | ||
Calories from Fat: 154 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 119mg | 37 % | |
Sodium 428.4mg | 15 % | |
Potassium 846.5mg | 22 % | |
Total Carbohydrate 123.5g | 36 % | |
Dietary Fiber 17.8g | 71 % | |
Sugars, other 105.7g | ||
Protein 31.9g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 750
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