Directions:
- Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
- Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
- Toss together corn, tomato, and onion and season with salt.
- Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.45 Kcal (1819 kJ) | ||
| Calories from fat | 235.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.14g | 40% | |
|---|---|---|---|
| Cholesterol | 45.04mg | 15% | |
| Sodium | 1256.04mg | 52% | |
| Potassium | 265.28mg | 6% | |
| Total Carbs | 41.05g | 14% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 10.73g | 21% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 104.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 188.41 Kcal (789 kJ) | ||
| Calories from fat | 102.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 40% | |
|---|---|---|---|
| Cholesterol | 19.53mg | 15% | |
| Sodium | 544.71mg | 52% | |
| Potassium | 115.04mg | 6% | |
| Total Carbs | 17.8g | 14% | |
| Sugars | 3.06g | 28% | |
| Dietary Fiber | 1.69g | 16% | |
| Protein | 4.65g | 21% | |
| Vitamin C | 5.3mg | 20% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 6% | |
| Calcium | 45.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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