Salsa Verde Shrimp Rice Tacos
Quick skillet shrimp with salsa verde, corn, and spinach served in warm corn tortillas with avocado and lime.
- Calories
- 570
- Protein
- 35g
- Carbs
- 69g
- Fat
- 18g
Per serving
Ingredients
For 4 servings · 30 min total
- shrimppeeled and deveined24 oz
- cooked brown rice16 oz
- corn tortillas12 slice
- salsa verde8 tbsp
- frozen corn8 oz
- fresh spinach4 oz
- avocadosliced2
- limecut into wedges2
- olive oil4 tsp
- kosher salt1/2 tsp
- black pepper1/2 tsp
Instructions
- 1Warm the cooked brown rice according to its package directions, then keep it covered. Warm the corn tortillas in a dry skillet over medium-low heat for 20-30 seconds per side, until flexible and lightly toasted. Set them aside.
- 2Pat the shrimp dry. Season both sides with kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
- 3Heat the olive oil in a skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pearly and opaque and curled into a C. Transfer the shrimp to a clean plate.
- 4Add the frozen corn to the skillet and cook for 3-4 minutes, stirring occasionally, until hot and lightly browned. Add the spinach and cook for 1-2 minutes, until wilted. Stir in the salsa verde and cook for 1-2 minutes, until hot and slightly reduced.
- 5Fill the warm tortillas with the rice, corn and spinach mixture, and shrimp. Top with avocado and serve with lime wedges for squeezing.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.