Shrimp Tinga Tacos
Chili-Lime Pineapple
Wine Recommendation
Kim Crawford Sauvignon Blanc
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp olive oil
- 2 (8-oz) pouches tinga cooking sauce
- 12 corn tortillas, heated
- 2 avocados, sliced
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- ¾ cup crumbled cotija cheese
- 1 lime, cut into wedges
Instructions
- Cook shrimp in hot oil in a large skillet over medium-high heat 2 minutes per side. Reduce heat to medium; add sauce, and cook until thoroughly heated.
- Divide shrimp among tortillas. Top with avocado, onion, cilantro, and cheese. Serve with lime wedges.
Side Dish Ingredients
- 4 cups pineapple chunks (or use mango or watermelon)
- ¼ cup lime juice
- 1½ tsp chili powder (or use cayenne pepper)
Side Dish Instructions
- Toss pineapple with lime juice and chili powder.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
455
|
59
|
514
|
| Fat (g) | 24 | 0 | 24 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 39 | 16 | 55 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 875 | 21 | 896 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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