Asian Shrimp Tacos
These Asian Shrimp Tacos are packed with flavor...but they're easy enough to make on a weeknight!
Servings: 8 servings
Calories: 346kcal
Ingredients
- ½ cup dry-roasted peanuts coarsely chopped
- ½ cup fresh cilantro chopped
- ½ cup chow mein noodles
- 2 Tbsp diced red onions
- 16 oz. medium shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 package Campbell's Toasted Sesame Skillet Sauce
- 1 can whole baby sweet corn drained and chopped into 1/2" pieces
- 8 8" flour tortillas
- 1 lime cut into wedges (for garnish)
Instructions
- In a medium bowl, combine the peanuts, cilantro, chow mein noodles, and red onion. Stir until well combined. Set aside.
- In a large skillet over medium heat, add the olive oil and shrimp; saute until shrimp are fully cooked (about 3-4 minutes).
- Add the Toasted Sesame Skillet Sauce and baby corn to the skillet; continue cooking until mixture begins to simmer (about 3 minutes).
- Assemble tacos by using a slotted spoon to place the shrimp and baby corn mixture on top of each tortilla. Top with cilantro topping and finish with a squeeze of lime. Serve hot.
Notes
Chow mein noodles and whole sweet baby corn can be found in the Asian section at your local supermarket.
Nutrition
Calories: 346kcal | Carbohydrates: 39g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 804mg | Potassium: 279mg | Fiber: 4g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 8mg | Calcium: 125mg | Iron: 3mg
