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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 501.4
  • Total Fat: 16.1 g
  • Cholesterol: 350.6 mg
  • Sodium: 1,151.6 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 51.3 g

View full nutritional breakdown of Shrimp Spinach & Ricotta Tacos calories by ingredient
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Shrimp Spinach & Ricotta Tacos

Submitted by: CAMROMERE


Number of Servings: 4

Ingredients

    8 ounces ricotta (preferably fresh), at room temperature
    2 tablespoons chopped fresh cilantro
    3 cloves garlic, chopped
    Kosher salt
    1 tablespoon vegetable oil
    1 white onion, sliced into 1/2-inch-thick rings
    2 (4-ounce) cans sliced green chile peppers, drained
    2 bunches fresh spinach (about 1 pound), stemmed
    1/2 teaspoon ground cumin
    8 to 12 corn tortillas
    Salsa verde, for serving

Directions

Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.

Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Add shrimp and cook until shrimp is cooked through. Season with salt; transfer to a bowl and keep warm.

Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user HERS2KEEP.





TAGS:  Fish | Dinner | Fish Dinner |

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