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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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With three always-on-the-go teens, we often only have about 10 minutes to prepare dinner. This simple recipe has become a family favorite. You may use flour tortillas or even hard taco shells, but I like to use corn tortillas because of their slightly higher fiber content.â Fabulous flavor! Veronica Callaghan - Glastonbury, Connecticut Ingredients:
1 cup salsa |
1 cup frozen unsweetened sliced peaches, thawed and diced |
1 pound cooked medium shrimp, peeled and deveined |
1 tablespoon minced fresh cilantro |
1-1/2 cups shredded chinese or napa cabbage |
6 corn tortillas (6 inches), warmed |
Directions:
1. In a large skillet, combine salsa and peaches over medium heat until warmed. Add shrimp and cilantro; cook and stir until heated through.
2. Place 1/4 cupful cabbage down the center of each tortilla; top with a scant 1/2 cupful shrimp mixture. Yield: 6 servings.
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