Shrimp and Vegetable Tacos

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 372.5
  • Total Fat: 12.7 g
  • Cholesterol: 172.3 mg
  • Sodium: 198.7 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 8.8 g
  • Protein: 28.7 g

View full nutritional breakdown of Shrimp and Vegetable Tacos calories by ingredient
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Number of Servings: 2


    1 teaspoon olive oil
    1 clove garlic, thinly sliced
    8 ounces shrimp
    1/2 cup red onion, sliced
    1 red pepper, sliced
    1 small yellow squash, julienned
    1/2 jalapeno, diced
    1 lime, juiced and zest reserved

    4 corn tortillas
    fresh cilantro
    1/2 avocado, diced
    lime wedges


1. Heat olive oil in a large skillet over medium high heat. Add pepper slices, onion slices, squash, jalapeno, and garlic. Cook until tender, about 3 minutes.

2. When veggies are finished, add the shrimp and cook until opaque, about 3 minutes per side. During the last minute of cooking, add lime zest and lime juice.

3. While shrimp is cooking, place tortillas in a microwave-safe dish and cover with a damp tortilla and lid or loose plastic wrap. Microwave on medium for 4 minutes. Let stand for 2-3 minutes before serving.

4. Assemble tacos with tortillas, shrimp mixture, fresh cilantro, avocado, and lime wedges.

Serving Size: Makes 2 servings of 2 tacos

Number of Servings: 2

Recipe submitted by SparkPeople user CHANZLIKWILCOX.

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