My Favorite Shrimp Tortillas

When I first started seeing fish or shrimp tacos on menus, all I could think of was 'yuck!' Fast food or restaurant shrimp tacos? No way. As I thought more about it, I realized it wasn’t the idea of shrimp in tacos that bugged me, it was that it was coming from mainly fast food places. Somehow I just couldn’t feel confident that this was a good idea. Now making them at home...that felt right. My son loves them and asks for them. I can’t eat the five at a time like he eats, but I still enjoy my two. Add a salad, and what a great meal!

Makes 4 servings
Serving size: 2 tortillas
Preparation Time: 30 minutes

Ingredients for shrimp tortillas

• 8 tortilla, flour
• 1 lb small shrimp, “cooked”, frozen
• 1 cup salsa verde
• 1 tbsp olive oil

Dressings/garnishes:

• ½ cup guacamole
• 1 cup shredded lettuce
• ½ cup shredded carrots
• ½ cup yellow pepper, chopped
• ½ cup celery, chopped
• ½ cup shredded cheese

Directions for shrimp tortillas

1. Heat the oven to 325 F.
2. Wrap tortillas in foil. Put aside.
3. Defrost shrimp in cool water. When defrosted, remove tails. Drain shrimp. Place in a medium-sized bowl.
4. Pour salsa verde over shrimp. Cover and refrigerate for 15 minutes.
5. Prepare lettuce, carrots, pepper, and celery. Place aside, they are the dressings/garnishes for your tortillas.
6. Heat oil in a frypan. Place shrimp in oil, throwing out excess salsa verde. Fry until they shrink and are hot.
7. Place tortillas in the oven, heat for 5 minutes.
8. If there is excess liquid in the frypan with shrimp, drain it.
9. Spread guacamole on the tortilla, add cheese, shrimp, and other garnishes.

Optional: Serve with a garden salad. Nutrition Facts do not include the added salad.