2cupsbaby arugula or packaged cole slaw mix (shredded cabbage/carrots)
½cuproma tomatoes, diced
8tablespoonsjarred salsa verde
½jalapeño, seeded and minced (optional)
4teaspoonsBoursin herb cheese spread (optional)
Instructions
Pat shrimp dry and place in a bowl. Add fresh lime juice and toss.
Combine cumin, paprika, salt, pepper and cayenne, if using, in a small bowl. Whisk to combine.
Sprinkle spices on shrimp and mix to gently coat.
Add oil to skillet and heat over medium high heat.
Add shrimp to skillet and cook 5-7 minutes until done, turn one time half way through.
Warm tortillas according to package.
Top tortillas with 1 tablespoon cheese spread (if using), shrimp, arugula or slaw, tomato, salsa, cilantro, and jalapeño (if using).
Recipe Notes
Use red salsa or fruity mango salsa if you prefer.
Use corn tortillas or hard shells in place of flour tortillas.
To keep it Paleo or Keto, enjoy the shrimp rolled in lettuce leaves.
Spread ½ teaspoons of Boursin herb cheese on the tortilla for a new taco twist.
Serving size: 2 shrimp tacosClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Nutrition Facts
Spice-Rubbed Shrimp Soft Tacos
Amount Per Serving (2 shrimp tacos)
Calories 365Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Carbohydrates 28.2g9%
Fiber 17.6g70%
Protein 42.9g86%
* Percent Daily Values are based on a 2000 calorie diet.