Nutrition Facts

Serving Size 247 g

(Approx. 6 Servings)

Amount Per Serving

Calories	300	Calories From Fat	140

% Daily Value*

Total Fat 62 g	95%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 95 mg	31%

Sodium 490 mg	21%

Total Carbohydrate 32 g	11%

Dietary Fiber 4 g	16%

Sugars 5 g

Protein	16 g

Vitamin A 15%	•	Iron 4%

Vitamin C 20%	•	Calcium 4%

*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.

Grilled Shrimp Tacos

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 Large Hass avocado, thinly sliced

1 lime, juiced

16 Oz Gulf shrimp, peeled, and deveined

1 Tsp H-E-B Olive Oil

1 Tsp H-E-B Texas Originals Fajita Seasoning

12 H-E-B Yellow Corn Tortillas

12 Oz H-E-B Mango Pico de Gallo

1/2 cup(s) H-E-B Serrano Ranch Dressing

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Instructions

Coat avocado slices with lime juice in a small bowl and set aside.

Coat shrimp with olive oil and fajita seasoning in a small bowl.

Spray a vegetable grilling basket with nonstick cooking spray. Set aside.

Prepare gas or charcoal grill so that fire is hot (375°F).

Arrange shrimp in grilling basket and cook 2 minutes on each side. Remove from grill and keep warm.

Wrap tortillas in a damp paper towel and heat in microwave on high power for 1 minute or until soft.

Place 3-4 grilled shrimp in each tortilla and top with 2 tablespoons of pico de gallo.

Add a slice of avocado and a teaspoon of dressing to each taco. Wrap in a small sheet of foil and serve hot.

Source:

H-E-B