Ingredients
1 carton (15 ounces) part-skim ricotta cheese2 tablespoons minced fresh cilantro4 garlic cloves, minced, divided 1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon canola oil1 medium onion, chopped1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 cans (4 ounces each) chopped green chiles1/4 teaspoon crushed red pepper flakes10 ounces fresh baby spinach (about 12 cups)12 corn tortillas (6 inches), warmedSalsa and lime wedges
Preparation
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.
