1hr 5mins 1 overstuffed taco per serving
1cup pineapple, chopped
2tbsp green onions, chopped
1tbsp red onion, chopped
2tbsp cilantro, chopped
1tbsp lime juice
¼cup olive oil
2cloves garlic, chopped
1½tbsp Southwest Chipotle Mrs. Dash
1½pound shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen)
4corn tortillas, taco size
2cups cabbage, shredded
In medium bowl, mix together olive oil, garlic and Southwest Chipotle Mrs. Dash. Toss shrimp into this mixture, coating shrimp well. Set aside to marinate while you put salsa together. Shrimp mixture can also be made ahead of time and marinated in refrigerator.
Mix pineapple salsa ingredients in a small bowl. Cover and set aside.
Heat skillet over medium heat. Add shrimp mixture to pan and cook approximately 4 minutes, turning shrimp once, until heated through. (Shrimp can also be grilled in a vegetable type grill basket). Assemble tacos by dividing shrimp mixture among the 4 tortillas. Top with 1/4 cup shredded cabbage. And finally top each taco with 1/4 of the salsa mixture. Each taco will be overstuffed.
Carbohydrates 22 g Phosphorus 190 mg
Dietary Fiber 3 g
Protein 12 g
Fat 14.4 g
Saturated Fat 2 g
Sodium 65 mg
Potassium 312 mg
Note: All Recipes from National Kidney Foundation.