Fiesta Shrimp Tacos with Cucumber SalsaPrep 20 MIN           Total 20 MIN         Ingredients 10                 Servings12


Happy Saturday, Beautiful people.

This is a very easy, light, tasty and satisfying dish. It is great for Saturday lunch or light fare. Enjoy it with a fresh pineapple or mango salad. For extra flavor, sear the shrimp in a cast iron skillet with BACON grease if you have it.

The Taco Shells should be heated. Recipe calls to turn on the oven….it may be hot for this where you are so if you have a toaster oven use that instead.


1 1/2 cups nonfat sour cream

1/2 cup chopped seeded peeled cucumber SAVE $
1 pkg of taco seasoning
2 avocados, peeled, pitted and coarsely chopped
1 tablespoon lime juice
1 lb shelled deveined uncooked medium shrimp
1 pkg (4.6 oz)  Taco Shells (12 count)
1 tablespoon olive oil
1 cup Thick ‘n Chunky Salsa
1/2 cup chopped fresh cilantro


  • Heat oven to 375°F. In medium bowl, combine sour cream, cucumber and 2 tablespoons of the taco seasoning mix; mix well. In small bowl, combine avocados and lime juice; toss to coat. Set aside.
    In another medium bowl, combine shrimp and remaining taco seasoning mix; toss to coat.
    Heat taco shells at 375°F. as directed on package.
    Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
    Spoon shrimp into warm taco shells. Top each with sour cream mixture, avocados, salsa and cilantro.
    All About Auspicious Living

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