Crunchy Shrimp Tacos with Spicy Sour Cream

Cilantro Rice and Pineapple
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Beer Recommendation

Voodoo Ranger Juice Force IPA

Ingredients

  • 2 (14-oz) pkg frozen breaded popcorn shrimp
  • 1 (8-oz) carton sour cream
  • 1 (11.4-oz) pkg taco dinner kit
  • 1 (16-oz) pkg tricolor coleslaw
  • 2 avocados, sliced

Instructions

  1. Bake shrimp according to package directions.
  2. Meanwhile, stir together sour cream and seasoning packet from kit.
  3. Heat tortillas and shells, if desired. Serve shrimp in tortillas and shells; top with coleslaw, avocado, sour cream mixture, and taco sauce from kit.

Side Dish Ingredients

  • 2 (3.5-oz) pkg boil-in-bag long-grain white rice
  • 1 Tbsp butter
  • ⅓ cup chopped fresh cilantro
  • 1 (16-oz) container pineapple chunks

Side Dish Instructions

  1. Cook rice according to package directions. Toss with butter in a bowl until melted. Season with salt and pepper, if desired. Stir in cilantro.
  2. Serve pineapple alongside tacos.

Nutritional Information

Main Side Total
Servings 6 6
Calories
689
335
1024
Fat (g) 40 2 42
Sat. Fat (g) 13 1 14
Protein (g) 19 6 25
Carb (g) 67 75 142
Fiber (g) 10 2 12
Sodium (mg) 1271 16 1287
T. Sugs (g) 4 7 11
A. Sugs (g) 2 0 2

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