With shrimp, green chiles, spinach and ricotta, it’s made up of ingredients I love that aren’t normally associated with traditional tacos. —Priscilla Gilbert, Indian Harbour Beach, Florida


  • 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

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  • In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.
  • 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.
  • Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen 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.

CapMel Staff
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