Shrimp & Zucchini Tacos Recipe Image

Shrimp & Zucchini Tacos

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Prep Time
10
 minutes
Cook Time
10
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 4

    Mission Organics Whole Wheat Tortillas
  • 2

    Roma tomatoes, halved and roasted
  • ¼

    cup onion, halved and roasted
  • 1

    head garlic, roasted
  • ¼

    cup white onion
  • 4

    tsp cilantro
  • 2

    tbsp organic chicken or vegetable broth
  • ¼

    tsp salt
  • 2

    tsp canola oil
  • 2

    tbsp chopped onion
  • ½

    tsp minced garlic
  • 1

    cup zucchini, cut into julienne strips
  • 1

    cup shrimp, peeled and deveined, cut in half
  • ½

    tsp ground cumin
  • ¼

    tsp ground black pepper

INSTRUCTIONS


  • Step 1

    Prepare red salsa by placing roasted vegetables, white onion, garlic, cilantro, stock and salt in blender. Blend until smooth. Set aside.

  • Step 2

    Heat 2 teaspoon canola oil in medium non-stick skillet over medium-high heat; sauté onion and garlic until tender, about 2 to 3 minutes; stirring constantly.

  • Step 3

    Add zucchini and cook until just about softened, about 2 minutes. Then add the shrimp, cumin, and pepper, and grill until shrimp is red and cooked through, 4 to 5 minutes; stirring frequently. Remove from heat.

  • Step 4

    Warm tortillas for 10 to 15 seconds on each side in an ungreased pan.

  • Step 5

    Assemble the tacos by spooning shrimp & zucchini mixture onto the tortillas. Top with red salsa.

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