Mini Shrimp Tacos with Corn Salsa

  • Serves 4
  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • 350° F

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Ingredients

Adjust Servings:
12 wonton wrappers
1/2 tablespoon olive oil
1/2 tablespoon olive oil
12 medium sized shrimp uncooked, shells removed
1/4 teaspoon chili powder
1/4 cup frozen corn niblets thawed
1/4 cup red pepper diced
1 teaspoon garlic minced
1 teaspoon jalapeno pepper chopped
1 tablespoon green onion chopped
1 teaspoon lime juice
1 teaspoon fresh cilantro chopped

Nutrient Analysis

PER SERVING:

3 mini-cups


RENAL EXCHANGE:

1 Protein + 1 Starch


Calories
135Kcal
Protein
7g
Carbohydrates
18g
Fibre
1.1g
Total Fat
4g
Saturated Fat
0.6g
Cholesterol
36mg
Sodium
171mg
Potassium
118mg
Phosphorus
73mg

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Baked Wonton cups can be made ahead of time. They can be the basis for many appetizers.

Fill them with your favourite dips and garnish with a vegetable.

When you brush them with olive oil and herbs before baking they make homemade chips, which can be enjoyed as a snack without any other ingredients.

Makes 12 mini-cups

Ingredients

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Preparation

1
Done

Preheat oven to 350°F (conventional oven).

2
Done

Brush wontons with olive oil and press into mini muffin cups. Bake for approximately 5 minutes or until they turn golden brown.

3
Done

Heat olive oil in a frying pan and saute shrimp with the chili powder until they turn pink and opaque.

4
Done

In a mixing bowl, combine corn, red pepper, garlic, jalapeno, onion, lime juice, and cilantro.

5
Done

Fill wonton tacos with corn salsa and top with a shrimp.

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