4
Servings
Prep Time
10 Min
Cook Time
10 Min
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • WHERE TO BUY
  • 1/4 cup diced onion
  • 1 chipotle chile in adobo sauce from a can, seeds removed
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
  • WHERE TO BUY
  • 1/2 teaspoon cornstarch
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound raw medium shrimp, tail removed, peeled and deveined
  • 4 whole wheat or white soft taco-size tortillas
Step 1
<b>PLACE</b> evaporated milk, onion, chile, ½ teaspoon bouillon and cornstarch in a blender; cover. Blend until smooth.<BR><BR><b>HEAT</b> oil in a large, nonstick skillet over medium heat. Add shrimp and season with remaining ½ teaspoon of bouillon. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from skillet.<BR><BR><b>ADD</b> chipotle mixture to the skillet; cook, stirring frequently, for about 2 minutes or until slightly thickened. <BR><BR><b>HEAT</b> tortillas in a skillet or microwave. Divide shrimp evenly among tortillas. Fold and serve topped with sauce. Garnish with chopped parsley, if desired.

Nutrition Information

335.61 Kcal

  • cholesterol

    78.11 Milligrams

  • calcium

    296.44 Milligrams

  • protein

    17.42 Grams

  • iron

    2.09 Milligrams

  • carbohydrates

    38.24 Grams

  • sugar

    6.26 Grams

  • fiber

    7.24 Grams

  • sodium

    989.70 Milligrams

  • fat

    12.25 Grams

  • saturedfat

    4.03 Grams

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