Save on Pinterest

Spinach, Shrimp and Ricotta Tacos

I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. —Priscilla Gilbert, Indian Harbour Beach, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

Directions

  • In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
  • 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.
  • Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip
  • If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.
  • Nutrition Facts
    2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

    Recommended Video

    Reviews

    Click stars to rate
    Average Rating:
    • DuckyD
      Jun 27, 2019

      I followed the recipe as written. It was very good and healthy. We enjoyed this meal very much.

    • CONNIE
      Jun 11, 2019

      No comment left