Fiesta Shrimp Tacos with Cucumber Salsa

Old El Paso® products bring home a fiesta of flavors with this shrimp tacos recipe. Serve them at your Mexican cuisine night.

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Servings 12

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Bake-Off® Contest 39, 2000

Kristine Snyder

Kihei, Hawaii

ingredients 10
Prep Time 20 min
Total Time 20 min

Ingredients

1 1/2: cups nonfat sour cream

1/2: cup chopped seeded peeled cucumber

1: pkg (1 oz) Old El Paso® Taco Seasoning Mix

2: avocados, peeled, pitted and coarsely chopped

1: tablespoon lime juice

1: lb shelled deveined uncooked medium shrimp

1: pkg (4.6 oz) Old El Paso® Taco Shells (12 count)

1: tablespoon olive oil

1: cup Old El Paso® Thick 'n Chunky Salsa

1/2: cup chopped fresh cilantro

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Directions

1 Heat oven to 375°F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
2 In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
3 Heat taco shells at 375°F. as directed on package.
4 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
5 Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.

EXPERT TIPS

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Expert Tips

For Fiesta Chicken Tacos with Cucumber Salsa, substitute 1 lb. chicken breast strips for the shrimp. Cook chicken 5 to 8 minutes or until no longer pink.