There’s a Rainbow on Your Plate Shrimp Taco Cups

Judy Matusky, RDN, LDN

Colorful, healthy, delicious, a crowd pleaser. These taco cups are a twist on traditional fish tacos. I always have frozen shrimp in my freezer, so that was an obvious choice and I thought the wonton wrappers would make an interesting reservoir for the filling. I like the flavor contrast between the different cabbage slaws, one creamy and the other sweet and sour, but you could certainly choose one or the other. Pico de gallo is so simple and so easy to make, there’s no need to buy it. I like making this salsa during peak tomato season but store bought plum tomatoes are fine this time of year. Although there are several steps to this recipe, it really is quite easy. You can be working on one step while waiting for another. This month’s recipe redux theme is Taco Tuesday so this my take on tacos.

img_2488img_2473img_2480There’s a Rainbow on…

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