Creamy Shrimp Tacos

January 16, 2013

117

A few weeks back, when it was so ungodly hot, I wanted to make a meal, but didn’t want to slave over a stove. I buried myself in the cool fridge looking for something interesting, and remembered that I had bought a tub of Philadelphia Santa Fe Cooking Creme. I had seen these at the store and thought I could mix them with something to make a quick weeknight meal–and I was right. This cooked up really quickly and was fabulously delicious…

2 tablespoons olive oil
1 onion-thinly sliced
Salt & pepper to taste
1 pound, uncooked, deveined, peeled medium shrimp-cut in half
1/2 tub (the tub is 10 ounces) Philadelphia Santa fe Creme
6-8 flour tortillas-depending how much you fill them up
1 package (2 cups) Mexican blend shredded cheese
1 cup cabbage-shredded
black olives-sliced
1 lime-juiced

Heat olive oil in a skillet over medium heat, add onions and sprinkle with salt and pepper; cook and stir for 7-8 minutes or until they are translucent, but before they brown. Stir in the shrimp; cook for...
See the full directions on my site

Nutritions

Calories
754

Sodium
225mg
9% DV

Fat
16g
24% DV

Protein
15g
31% DV

Carbs
137g
46% DV

Fiber
10g
42% DV