These chipotle shrimp tacos are light and tangy, and a great addition to your summer meal plan. They’re low potassium, phosphorus and sodium and made with a variety of fresh ingredients!
Total Time: 01 hours 05 minutes
Servings: 8
Author: National Kidney Foundation
Ingredients
- 1 cup pineapple, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon red onion, chopped
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- ¼ cup olive oil
- 2 cloves garlic, chopped
- 1½ tablespoons Southwest Chipotle Mrs. Dash
- 1½ pound shrimp (approximately 32 medium-sized shrimp), cooked, no tails, peeled, deveined, thawed (if frozen)
- 4 corn tortillas, taco size
- 2 cups cabbage, shredded
Nutrition Per Serving
- Calories: 179.75
- Protein: 17.95 g
- Cholesterol: 136.93 mg
- Calcium: 73.80 mg
- Potassium: 307.00 mg
- Phosphorus: 205.73 mg
- Fiber: 1.26 g
- Fat: 8.62 g
Instructions
- In medium bowl, mix together olive oil, garlic and Southwest Chipotle Mrs. Dash. Toss shrimp into this mixture, coating shrimp well. Set aside to marinate while you put salsa together. (Shrimp mixture can also be made ahead of time and marinated in refrigerator.)
- Mix pineapple salsa ingredients in a small bowl. Cover and set aside.
- Heat skillet over medium heat. Add shrimp mixture to pan and cook approximately 4 minutes, turning shrimp once, until heated through. (Shrimp can also be grilled in a grill basket). Assemble tacos by dividing shrimp mixture among the 4 tortillas. Top with 1/4 cup shredded cabbage. Top each taco with 1/4 of the salsa mixture. Each taco will be overstuffed.