Skip To Content

Ancho Chile Shrimp Tacos

10 min
5 min prep
5 min cook

Serves 5

Ingredients

  • 2 tsp Chile lime butter
  • 16 oz Argentine red shrimp
  • 10 Jicama tortillas
  • 1/3 cup Mango pico de gallo
  • 1 Large avocado, sliced thin
  • 5 tsp Humble House Ancho & Morita Sauce
  • 1/4 cup Fresh cilantro, chopped, for garnish

Instructions

  1. Melt butter in medium size sauté pan over medium heat
  2. Sauté shrimp 3 to 5 minutes or until fully cooked.
  3. Serve shrimp on jicama tortilla and top with a spoonful of pico de gallo, a few slices of avocado a pinch of cilantro and sauce.

Nutrition

12gCarbs
7gFat
13gProtein

Nutrition Facts

5 servings

  • Amount Per Serving
    Calories170
  • % Daily Value*
  • Total Fat
    • 7g
    • 11%
  • Saturated Fat
    • 2g
    • 10%
  • Trans Fat
    • 0g
  • Cholesterol
    • 115mg
    • 38%
  • Sodium
    • 590mg
    • 25%
  • Total Carbohydrate
    • 12g
    • 4%
  • Dietary Fiber
    • 5g
  • Sugars
    • 4g
  • Protein
    • 13g
  • Vitamin C
    • 25%
  • Calcium
    • 6%
  • Iron
    • 4%
  • Vitamin A
    • 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

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.