Shrimp And Rice Tacos

Shrimp And Rice Tacos
Servings: 12 Prep 15 mins Chill 30 mins to 45 mins Cook 5 mins Stand 10 mins


  • 4 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 black pepper
  • 1 1/2 pounds shrimp, shelled and deveined
  • 1/2 cup mayonnaise
  • 1/2 cup bottled salsa
  • 1 cup raw quick-cook rice
  • 12 corn tortillas (6-inch)
  • 1 lime, cut into wedges
  • 1 cup shredded Bibb lettuce

Make It

1. Mix together 3 tablespoons of the olive oil, the garlic, lime juice, salt, oregano and pepper in a shallow glass baking dish. Add shrimp; toss the shrimp to coat evenly with the marinade. Cover the dish; refrigerate for 30 to 45 minutes.

2. Mix together the mayonnaise and salsa in a small bowl. Cover and refrigerate.

3. Heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat. Remove the shrimp from the marinade with a slotted spoon, reserving the marinade. Add the shrimp to the skillet in an even layer; cook about 2 minutes on each side or just until the shrimp are cooked through.

4. Add the reserved marinade to the shrimp in the skillet. Bring to simmering over medium-high heat. Remove the skillet from heat. Stir in the rice until well blended. Cover the skillet; let stand for 10 minutes or until the rice is tender.

5. Meanwhile, gently warm the corn tortillas according to the package directions.

6. To serve the tacos, place about 1/3 cup of the shrimp and rice mixture on one half of each warm tortilla. Season with a squeeze of fresh lime juice, top with a scattering of shredded lettuce and spoon on a small amount of the salsa-mayonnaise mixture. Roll up the tortilla to make the taco. Makes 12 soft tacos.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 220, Fat, total (g): 13, chol. (mg): 73, sat. fat (g): 1, carb. (g): 17, fiber (g): 2, pro. (g): 9, sodium (mg): 449, Percent Daily Values are based on a 2,000 calorie diet.