Salsa-Shrimp Tacos

Salsa-Shrimp Tacos
You can never have too many Mexican recipes, so give Salsa-Shrimp Tacos a try. One portion of this dish contains about 17g of protein, 10g of fat, and a total of 245 calories. This recipe serves 6. A mixture of shrimp, taco sauce, mexican cheese blend, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. Plenty of people really liked this main course.


In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
Ingredients you will need
Bell PepperBell Pepper
Equipment you will use
Frying PanFrying Pan
Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
Ingredients you will need
Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
Ingredients you will need
Taco SauceTaco Sauce


Recommended wine: Sparkling Rose, Sparkling Wine

Sparkling rosé and Sparkling Wine are my top picks for Dipping Sauce. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Markus Huber Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Markus Huber Sparkling Rose
Markus Huber Sparkling Rose
Light salmon color with reddish gold play of light, fine, persistet musseux, delicate, fresh and very animating nose, fruit and spice with hints of fresh cherries and forest berries, a sophisticated note of citrus. Dry, fruit-driven yet creamy on the palate, finely woven with elegant acidity and mineral extract, very harmonious structure.
Ready In15 m.
Health Score5