Plated Shrimp Tacos with Corn and Tomato Salsa

Name: Plated Shrimp Tacos with Corn and Tomato Salsa Recipe
Yield: 2
Ingredients: 8 oz Shrimp cooked; 180 gram(s) Corn on the Cob Sweet Corn Medium Ear; 1 small Onions raw; 3 oz Tomato grape (3oz = appro 12 tomatoes); 1 lime yields Lime Juice; 1 pepper Jalapeno Peppers; 1 cup broccoli slaw (broccoli carrots red cabbage) shredded; 6 serving El Pollo Loco 6 inch corn tortilla; 1 tbsp Extra Virgin Olive Oil; .5 tsp Chili powder; .5 tsp Dried Oregano (by ARCTIC.ORCA); .5 tsp Garlic powder

Number of Servings: 2

Ingredients

8 oz Shrimp, cooked 180 gram(s) Corn on the Cob, Sweet Corn, Medium Ear 1 small Onions, raw 3 oz Tomato, grape (3oz = appro 12 tomatoes) 1 lime yields Lime Juice 1 pepper Jalapeno Peppers 1 cup broccoli slaw (broccoli, carrots, red cabbage), shredded 6 serving El Pollo Loco, 6 inch corn tortilla 1 tbsp Extra Virgin Olive Oil .5 tsp Chili powder .5 tsp Dried Oregano (by ARCTIC.ORCA) .5 tsp Garlic powder

Directions

None

Serving Size: 2 Servings (1 Serving -3 tacos and salsa)

Number of Servings: 2

Recipe submitted by SparkPeople user MOERSCHMK.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 510.2
Total Fat: 12.5 g
Cholesterol: 221.0 mg
Sodium: 377.2 mg
Total Carbs: 71.1 g
Dietary Fiber: 5.5 g
Protein: 31.3 g

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