Shrimp Tacos With Crunchy Vegetables
15 mins (prep 15)
12 ingredients
3 servings
Adapted from Rick and Deann Bayliss's book, "Authenic Mexican." This can be served as a first course, salad, or wrapped in a warm tortilla as a taco. I prefer the latter.

Categories:  <-15-mins , seasonal , 3-steps-or-less , north-american , shrimp , mexican , quick , appetizer , one-dish-meal , time-to-make , easy , southwestern-u.s. , main-dish , shellfish , seafood , american , summer ,
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Serving Size (195.78 g)
Servings 3
Amount per Serving
Calories 265.35 Calories from Fat 229.32
% Daily Value *
Total Fat 25.48g 117.58%
Saturated Fat 3.47g 52.11%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 416.3mg 52.04%
Total Carbohydrate 9.04g 9.04%
Dietary Fiber 4.08 g 48.98%
Sugars 2.41 g %
Protein 3.56g 21.37%
Vitamin A 14171.18IU% Vitamin C 48.22mg%
Calcium 144.68mg% Iron 4.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked baby shrimp, fresh lime juice, medium cucumber