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Nutrition Facts
Serving Size 224 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 630 mg 26%
Total Carbohydrate 16 g 5%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 12 g
Vitamin A 4% Iron 4%
Vitamin C 240% Calcium 8%
*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.

Don't Skimp on Shrimp Taco

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
6  People


Recipe makes 6 Servings

1 Lb small peeled gulf shrimp, thawed
1 Tbsp canola oil
1 Tbsp Twang-a-Rita Tamarind Cocktail Seasoning
1 bag H-E-B Fiesta Slaw
1 container (3 oz.) H-E-B Creamy Avocado Sauce
1 cup(s) meyer lemons
1 Large Hass avocado
1 pkg. jícama tortillas
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Heat a large skillet over medium high heat. Combine shrimp, oil and seasoning together in a bowl and toss well to coat.
Add shrimp into pan and cook tossing frequently until shrimp are cooked through. Remove from heat and set aside.
In a separate bowl. Combine slaw, creamy avocado sauce, pineapple and avocado. Mix well.
Fill each jicama tortilla with shrimp and slaw mixture. Serve immediately.



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