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Nutrition Facts
Serving Size 207 g
(Approx. 5 Servings)
Amount Per Serving
Calories 280 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1290 mg 54%
Total Carbohydrate 29 g 10%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 18 g
Vitamin A 10% Iron 6%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus Sriracha Grilled Shrimp Tacos
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
5  People


Recipe makes 5 Servings

1 Lb Wild Red Argentine Shrimp, cleaned, deveined, rinsed, thawed and pat dry
2 Tbsp Adams Reserve Citrus Sriracha Rub
3 Tbsp Ottavio Extra Virgin Olive Oil
8 Oz H-E-B Mild Pico De Gallo
2 Tbsp Robert's Reserve Pineapple Coconut Mango Tequila Sauce
10 H-E-B Corn Tortillas
1/3 cup(s) cilantro, chopped
2 lime, quartered
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In a bowl marinate shrimp with rub and oil 10 minutes.
Set grill to medium-high heat.
Place shrimp on grill and sear 90 seconds a side.
Mix pico de gallo with pineapple coconut mango tequila sauce.
Place four shrimp, 1 tablespoon of mango pico and a pinch of cilantro in each tortilla.
Squeeze 1 wedge of lime over each taco.



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