Mindful Sodexo 
Shrimp, spinach, beans, red and green onions, queso fresco, corn salsa, jalapeno & cilantro in a healthy grain tortilla
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Prep Time: 8 to 10 minutes|Cook time: 10 to 15 minutes|Yield: 4 servings Serving Size: 2 tacos
Roasted Corn Salsa:
Ingredients
- 2 ½ Tablespoons frozen corn, thawed
- 1 ½ Tablespoons diced red onions
- ¾ teaspoon lime juice
- 2 Tablespoons diced fresh plum tomatoes
- 3 Tablespoons diced red bell peppers
- ½ teaspoon seeded and finely chopped jalapeno peppers
- 1 Tablespoon diced green bell peppers
- ½ teaspoon chopped fresh cilantro
- 1/16 teaspoon Kosher salt
- 1/16 teaspoon ground black pepper
- 1/8 teaspoon Santa Fe blend seasoning
Mango Cilantro Salsa:
Ingredients
- 1 ¼ teaspoons lime juice
- ½ cup diced fresh mango
- ½ teaspoon chopped fresh cilantro
- ½ teaspoon seeded and finely chopped fresh jalapeno pepper
- 1 ¾ teaspoons diced red onions
Steamed Shrimp:
Ingredients
- 6 ½ ounces peeled, deveined raw shrimp (71-90 count)
Shrimp, Spinach, Corn & Black Bean Taco:
Ingredients
- 8 (6") whole grain flour tortilla
- 2 cups finely sliced baby spinach
- ½ cup rinsed and drained low sodium canned black beans
- 2 Tablespoons and 2 teaspoons chopped red onions
- 1 Tablespoon and 1 teaspoon thinly sliced green onions
- 2 Tablespoons and 2 teaspoons queso fresco, crumbled into small pieces
- 1 Tablespoon and 1 teaspoon seeded and thinly sliced jalapeno peppers
- 2 Tablespoons and 2 teaspoons chopped fresh cilantro
- ½ fresh lime, sliced into 4 wedges
To Prepare Roasted Corn Salsa:
- Spread corn in a single layer on a sheet pan. Roast in a preheated 450-degree Fahrenheit
- Spread red onions in a single layer on sheet pans. Roast in a preheated 450-degree Fahrenheit oven for 8 minutes or until lightly golden. Cool quickly.
- Combine roasted corn and onions with remaining ingredients. Mix well. Place in the refrigerator until ready to use.
To Prepare Mango Cilantro Salsa:
- In a mixing bowl, add all ingredients. Toss until well combined. Place in refrigerator until ready to use.
To Steam Shrimp:
- Bring water to a boil. Place shrimp in a steamer basket. Steam for 1 to 2 minutes or until opaque, pink and cooked through. Set aside.
To Prepare Shrimp, Spinach, Corn & Black Bean Taco:
- Heat tortillas in microwave or in a skillet until warm and pliable.
- In order, top each tortilla:
-1/4 cup baby spinach
-1 Tablespoon black beans
-4 shrimp
-1 teaspoon chopped red onions
-1/2 teaspoon sliced green onions
-1 teaspoon crumbled queso fresco
-1 Tablespoon corn salsa
-1 Tablespoon mango salsa. - Sprinkle with 3 jalapeno slices and 1 tsp chopped cilantro.
- Plate two tortillas and 1 lime wedge on the side. Enjoy immediately!
Nutrition Facts: Calories: 290, Carbs: 43g, Protein: 15g, Fat: 7g, Sat. Fat: 1.5g, Cholesterol: 80mg, Sodium: 680mg, Fiber: 7g
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