Fish

Shrimp Spinach and Ricotta Tacos is for Dinner.

Shrimp Spinach and Ricotta Tacos takes 30 minutes to prepare.

Shrimp Spinach and Ricotta Tacos takes 15 minutes to cook.

Shrimp Spinach and Ricotta Tacos makes 4 servings.

The ingredients for Shrimp Spinach and Ricotta Tacos are:

8 ounces ricotta (preferably fresh), at room temperature
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
Kosher salt
1 tablespoon vegetable oil
1 white onion, sliced into 1/2-inch-thick rings
2 (4-ounce) cans sliced green chile peppers, drained
2 bunches fresh spinach (about 1 pound), stemmed
1/2 teaspoon ground cumin
8 to 12 corn tortillas
Salsa verde, for serving

Here is how you make Shrimp Spinach and Ricotta Tacos:

Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Add shrimp and cook until shrimp is cooked through. Season with salt; transfer to a bowl and keep warm. Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.Number of Servings: 4Recipe submitted by SparkPeople user HERS2KEEP.

The nutritional information for Shrimp Spinach and Ricotta Tacos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 501.4

• Total Fat: 16.1 g
• Cholesterol: 350.6 mg
• Sodium: 1,151.6 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 8.5 g
• Protein: 51.3 g