Shrimp and Spinach Tacos with Tomatillo Salsa (Recipe for Cinco de Mayo!)
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Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon olive oil
  • ½ teaspoon chopped garlic
  • 1-1/2 pounds frozen, uncooked shrimp, peeled and deveined, tails removed (31-40 size)
  • 1 cup tomatillo salsa, or salsa verde
  • 2 cups fresh baby spinach, chopped
  • Queso Blanco
  • 6 corn tortillas
  • Fresh cilantro, if desired
Instructions
  1. Heat olive oil over medium-high heat in a large frying pan. Add the garlic and sauté for about a minute, or until fragrant.
  2. Add the shrimp and cook, stirring frequently, for 2-3 minutes, until the shrimp are no longer translucent, turn pink and begin to curl.
  3. Add salsa and let simmer over lowest heat for about ten minutes longer, stirring frequently. You'll want the shrimp to soak up the flavor from the spicy salsa, without overcooking.
  4. Meanwhile, warm the tortillas according to directions on the package. When shrimp is done, spoon shrimp mixture into each tortilla and top with queso blanco. Garnish with fresh cilantro, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/shrimp-and-spinach-tacos/