Shrimp and Veggie Taquitos

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Shrimp and Veggie Taquitos

07 November / 2017

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This is a better version for you than the regular fried taquitos. Serve with a fresh cabbage salad.

Step 1
1. Preheat the grill. Rinse and clean shrimp under cold water. Place in a bowl. Squeeze juice of half a lime over the shrimp and season with salt and pepper. Cover and refrigerate for an hour.
Step 2
1. In a bowl, toss the cabbage, onion, pineapple and carrots. Squeeze juice of half a lime over the mixture and add 1 teaspoon lime zest. Set aside.
Step 3
1. Transfer shrimp to the grill and cook about 3 minutes on each side.
Step 4
1. Warm tortillas for about 30 seconds per side on grill or comal. Wrap them in a towel or foil to keep them warm.
Step 5
1. Top each tortilla with grilled shrimp and roll into taquitos.
Step 6
Transfer to a serving plate and serve with the cabbage salad and cilantro sprigs. Squeeze more lime juice and top with your favorite salsa!

Serving Suggestions: No need to add anything else, this is hearty and filling!

Note: For easy grilling, use metal or wooden skewers for shrimp.

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Intermediate Level
30 Minutes Total Time
12 Ingredients

Ingredients

½ pound shrimp, peeled, deveined, without tails
⅛ teaspoon salt
⅛ teaspoon black pepper
2 limes, cut in half
1 teaspoon lime zest
1 cup shredded cabbage
¼ cup diced red onion
1 cup cubed fresh pineapple
½ cup shredded carrots
½ cup cilantro sprigs
4 corn tortillas, warmed
Salsa to taste (use your favorite)

Nutrition Information

Total grams per serving: 319 g; Calories 220; Total Fat 2.5 g (Sat 0 g, Trans fat 0 g, Poly 0.4 g, Mono 0.2 g); Cholesterol 145 mg; Sodium 810 mg; Total Carbohydrates 34 g; Dietary Fiber 3 g; Total Sugars 12 g; Protein 19 g; Vitamin D 0 mg; Calcium 102 mg; Iron 1 mg; Potassium 374 mg. One serving = 2 taquitos and 1 ½ cups cabbage salad.

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