Creamy Shrimp Tacos

Creamy Shrimp Tacos
Makes:
8 servings, 1 taco per serving
Prep Time:
10
minutes
Total Time:
20
minutes
Low CalorieLow FatLow Sodium
Creamy Shrimp Tacos are a healthier version of regular beef and cheese tacos. The chopped fresh habanero gives an exciting kick of heat. These are perfect for entertaining as well.

In this recipe:



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Ingredients:

  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 fresh habanero chile, seeds removed, chopped
  • 1 pound medium shrimp, tails removed, deveined, chopped if desired
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 8 corn tortillas, warmed over an open flame
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped onion

Directions:

MELT butter in a large skillet over medium heat. Add ½ cup onion, garlic and chile. Cook, stirring occasionally, for 3 to 5 minutes or until onion is tender. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes or until shrimp turn pink.

STIR in evaporated milk and bouillon. Cook for 2 minutes or until hot. Stir in cornstarch mixture. Cook, stirring frequently, for 2 to 3 minutes or until sauce thickens.

FILL each tortilla with about 1/3 cup shrimp mixture. Sprinkle with parsley and 1 tablespoon chopped onion.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 150
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 1g (6% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 220mg (9% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 3g
  • Protein: 15g
  • Vitamin A: 6% of DV
  • Vitamin C: 6% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Shrimp Tacos

Ingredients

  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 fresh habanero chile, seeds removed, chopped
  • 1 pound medium shrimp, tails removed, deveined, chopped if desired
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 8 corn tortillas, warmed over an open flame
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon chopped onion

 

Directions

MELT butter in a large skillet over medium heat. Add ½ cup onion, garlic and chile. Cook, stirring occasionally, for 3 to 5 minutes or until onion is tender. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes or until shrimp turn pink.

STIR in evaporated milk and bouillon. Cook for 2 minutes or until hot. Stir in cornstarch mixture. Cook, stirring frequently, for 2 to 3 minutes or until sauce thickens.

FILL each tortilla with about 1/3 cup shrimp mixture. Sprinkle with parsley and 1 tablespoon chopped onion.

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