Shrimp Taco Pockets. These Mexican-inspired shrimp "tacos" use pita pockets instead of traditional taco shells, giving Open each pita pocket. Divide shrimp and vegetable mixtures among pitas. Other Sauces for Shrimp Tacos: The Garlic Cilantro Lime Sauce is THE BEST here.

Then a squeeze of lime juice and you are in Mexico. I promise you my taco recipe is just as good. Divide shrimp and vegetable mixtures among pitas. You can cook Shrimp Taco Pockets using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Shrimp Taco Pockets

1. It's 12 oz of cooked and peeled medium shrimp (26-30 ct.).
2. It's 1/2 cup of salsa verde.
3. Prepare 1/4 of pickled jalapenos, finely chopped.
4. You need 1/4 cup of sour cream.
5. You need 1 1/2 cup of chopped romaine lettuce.
6. It's 1 cup of fresh corn kernels (from one ear corn).
7. You need 1 small of orange pepper, chopped.
8. Prepare 1 small of tomato, chopped.
9. You need 1/4 cup of fresh cilantro leaves, plus more for garnish.
10. You need 4 of pita breads, cut in half.
11. It's 1/2 cup of crumbled queso fresco or mild feta cheese.

Top with cheese and garnish with cilantro. Shrimp Tacos are the perfect go-to for last minute get-togethers or kicking back at home with an almost effortless meal. Take a trip south of the border with this super easy take on a southwest favorite! The filling for these Mexi-inspired shrimp "tacos" is stuffed into pita pockets instead of tortillas, giving this lunch an interesting, more portable twist.

Shrimp Taco Pockets step by step

1. In medium bowl, tossshrimp with salsa..
2. In large bowl, mix jalapenos and sour cream. Add romaine lettuce, corn, pepper, tomatoand cilantro. Toss until well coated..
3. Open each pita pocket. Divide shrimp and vegetable mixtures among pitas. Top with cheese and garnish with cilantro. Serve immediately..
4. Each serving about 400 calories.

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