Spinach, Shrimp, and Ricotta Tacos
I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach, and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos.
I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach, and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos.
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 medium onion chopped
- 1 tablespoon canola oil
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons minced fresh cilantro
- 4 garlic cloves minced, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and dev
- 12 corn tortillas (6 inches) warmed
- 10 ounces fresh baby spinach (about 12 cups)
- 1 carton (15 ounces) part-skim ricotta cheese
- salsa and lime wedges
- Carbohydrate 0.848234522168803 g
- Cholesterol 0 mg
- Fat 2.39593791933761 g
- Fiber 0.13022169643722 g
- Protein 0.166039018429487 g
- Saturated Fat 0.183651052029915 g
- Serving Size 1 1 servings. (128g)
- Sodium 0.441210363247863 mg
- Sugar 0.718012825731583 g
- Trans Fat 0.0401251360042726 g
- Calories 25 calories
Step-by-step
- In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chilies and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
- Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.
A Busy Mom's Unexpected Taco Tuesday Triumph
Taco Tuesday. The very words conjure images of frantic family dinners, overflowing trash cans, and the ever-present question: what to make that’s quick, easy, and actually tastes good? I've been there, folks. Countless nights of staring blankly into the fridge, wishing I had a culinary fairy godmother to wave a magic wand and produce a delicious, healthy meal. Then, inspiration struck—not in a fancy cookbook, but in a moment of pure, unadulterated desperation. I needed something different, something unexpected. Something beyond the usual ground beef and shredded cheese.
My kids are picky eaters (aren’t they all?), so I had to tread carefully. I knew I needed protein, something healthy, and a flavor profile that would tempt even the most discerning palate. Enter: shrimp, spinach, and ricotta. Now, I know what you’re thinking: "Ricotta in tacos? That's... unusual." And you're right. It is! But hear me out. The creamy texture of the ricotta provides a delightful counterpoint to the savory shrimp and slightly peppery spinach. It's a surprising combination, one that effortlessly elevates a simple taco night into something truly special.
This recipe became my saving grace. It's incredibly versatile, easily adaptable to whatever ingredients I have on hand. Sometimes I add a sprinkle of feta cheese for extra tang, other times I swap out the canola oil for olive oil. The beauty lies in its simplicity and flexibility.
The magic of this recipe isn't just about the taste; it’s about the ease of preparation. The entire process takes less than 30 minutes—a lifesaver on busy weeknights. While the shrimp simmers in the pan, I can quickly chop the vegetables and prepare the ricotta mixture. This recipe has become a regular in our household, a testament to its deliciousness and the speed with which it can be whipped up. The cleanup is minimal, too; which is another major plus for busy mums everywhere!
But this isn't just another weeknight meal. It's a celebration of resourcefulness and a reminder that even the simplest ingredients can create something extraordinary. I often get compliments on this recipe, and it's always a source of pride for me, knowing that I've created something delicious and healthy from humble ingredients that anyone can find at their local grocery store.
So, next time Taco Tuesday rolls around, I encourage you to ditch the usual suspects and try something new. Embrace the unexpected, experiment with flavors, and discover the joy of creating something special in your own kitchen. You might be surprised by what you create. And who knows? Your new favorite Taco Tuesday recipe might just be waiting to be discovered.
Ingredients used: 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon crushed red pepper flakes, 1 medium onion chopped, 1 tablespoon canola oil, 2 cans (4 ounces each) chopped green chilies, 2 tablespoons minced fresh cilantro, 4 garlic cloves minced, divided, 1 pound uncooked shrimp (31-40 per pound), peeled and deveined, 12 corn tortillas (6 inches) warmed, 10 ounces fresh baby spinach (about 12 cups), 1 carton (15 ounces) part-skim ricotta cheese, salsa and lime wedges.
