Spinach, Shrimp and Ricotta Tacos Recipe: How to Make It

Ingredients

• 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