Name: Spinach, Shrimp and Ricotta Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 carton (15 ounces) part-skim ricotta cheese -; 2 tablespoons minced fresh cilantro -; 4 garlic cloves, minced, divided -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; 1 tablespoon canola oil -; 1 medium onion, chopped -; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined -; 2 cans (4 ounces each) chopped green chiles -; 1/4 teaspoon crushed red pepper flakes -; 10 ounces fresh baby spinach (about 12 cups) -; 12 corn tortillas (6 inches), warmed -; Salsa and lime wedges -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach, Shrimp and Ricotta Tacos

1. 1 carton (15 ounces) part-skim ricotta cheese -

2. 2 tablespoons minced fresh cilantro -

3. 4 garlic cloves, minced, divided -

4. 1/4 teaspoon salt -

5. 1/8 teaspoon pepper -

6. 1 tablespoon canola oil -

7. 1 medium onion, chopped -

8. 1 pound uncooked shrimp (31-40 per pound), peeled and deveined -

9. 2 cans (4 ounces each) chopped green chiles -

10. 1/4 teaspoon crushed red pepper flakes -

11. 10 ounces fresh baby spinach (about 12 cups) -

12. 12 corn tortillas (6 inches), warmed -

13. Salsa and lime wedges -

How to cook deliciously - Spinach, Shrimp and Ricotta Tacos

1. Stage

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

2. Stage

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

3. Stage

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.