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Nutrition Facts
Serving Size 272 g
(Approx. 4 Servings)
Amount Per Serving
Calories 570 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 225 mg 75%
Sodium 1150 mg 48%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 29 g
Vitamin A 20% • Iron 10%
Vitamin C 50% • Calcium 15%
*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.

Garlic Pecan Shrimp Tacos

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/4 Lb H-E-B Local Gulf Shrimp, peeled and deveined
1/3 cup(s) H-E-B Sunflower Oil with Garlic & Herb Flavors, divided use
1/2 medium red bell pepper, cored, seeded and thin sliced
1/3 cup(s) Hill Country Fare Pecan Halves, roughly chopped
3 Tbsp Chilito's Mild Kika's Sauce, or spicy
8 small H-E-B White Corn Tortillas
1 cup(s) red cabbage, cut into very fine strips or shredded
4 red radishes, sliced very thin
1/4 cup(s) fresh cilantro, finely chopped
1 large large Haas avocado, sliced thin or diced
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Instructions

1
Heat an empty heavy or cast iron skillet on medium. While skillet heats, drizzle shrimp with half the oil.
2
Add bell pepper to skillet. Cook and stir for 2 to 3 minutes.
3
Add shrimp and cook and additional 3 to 4 minutes depending on size. Shrimp will curl up tightly and turn pink/white. Remove to a bowl and set aside.
4
Add pecans to hot pan and toast 1 minute. Add toasted pecans to shrimp and combine. Drizzle with Kika's Sauce then cover gently with foil or a lid and set aside.
5
Carefully wipe out skillet with a wet paper towel and tongs. Lightly brush both sides of tortillas with remaining garlic oil. Toast tortillas until lightly browned but still easily bendable.
6
Load each tortilla with an equal portion of cabbage, shrimp with pecans, radish slices, cilantro and avocado. Serve immediately. Top with additional sauce if desired.
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