Mini Shrimp Tacos with Corn Salsa
Source: Spice it up! Holiday 2012

  • 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

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


Mini Shrimp Tacos with Corn Salsa:
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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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Roasted Red Pepper Soup

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