Spinach, Shrimp, & Ricotta Tacos

 I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach, and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. 

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Ingredients

• 1 carton (15 ounces) part-skim ricotta cheese
• 2 tablespoons minced fresh cilantro
• 4 garlic cloves, minced, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 cans (4 ounces each) chopped green chiles
• 1/4 teaspoon crushed red pepper flakes
• 10 ounces fresh baby spinach (about 12 cups)
• 12 corn tortillas (6 inches), warmed
• Salsa and lime wedges

Directions

1. In a large bowl, combine ricotta, cilantro, half the minced garlic, salt, and pepper; set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles, and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.
3. Serve shrimp mixture in tortillas with ricotta mixture, salsa, and lime wedges.

Tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta, or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts

2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.