Receta Creamy Shrimp Tacos
Creamy Shrimp Tacos
A few weeks back, when it was so ungodly hot, I wanted to make a meal, but didn’t want to slave over a stove. I buried myself in the cool fridge looking for something interesting, and remembered that I had bought a tub of Philadelphia Santa Fe Cooking Creme. I had seen these at the store and thought I could mix them with something to make a quick weeknight meal–and I was right. This cooked up really quickly and was fabulously delicious…
Creamy Shrimp Tacos
INGREDIENTS: (these are just my favorites, feel free to use anything you desire)
- 2 tablespoons olive oil
- 1 onion-thinly sliced
- Salt & pepper to taste
- 1 pound, uncooked, deveined, peeled medium shrimp-cut in half
- 1/2 tub (the tub is 10 ounces) Philadelphia Santa fe Creme
- 6-8 flour tortillas-depending how much you fill them up
- 1 package (2 cups) Mexican blend shredded cheese
- 1 cup cabbage-shredded
- black olives-sliced
- 1 lime-juiced
DIRECTIONS:
Heat olive oil in a skillet over medium heat, add onions and sprinkle with salt and pepper; cook and stir for 7-8 minutes or until they are translucent, but before they brown. Stir in the shrimp; cook for 3 to 4 minutes, or until they turn pink, stirring occasionally. Add the Philly creme; cook and stir for 2 minutes.
Meanwhile, heat the tortillas in the microwave for about 20 seconds.
To fill: put some cabbage onto a warm tortilla, spoon the shrimp mixture on top, sprinkle with the shredded cheese and black olives and squeeze lime juice, to taste, over the top. Roll up and enjoy.
Ingredients:
Directions: