Garnish these Caribbean-inspired tacos with baked tortilla chips and low-fat sour cream. Serve any extra salsa on the side.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon ketchup
- 2 teaspoons sodium-reduced soy sauce
- 1 teaspoon curry powder
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch allspice
- 1 lb raw jumbo shrimp (size 21 to 30), peeled and deveined
- 2 sweet red peppers quartered
- 2 sweet yellow peppers quartered
- 1 onion cut in 1/2-inch thick rings
- 1 jalapeño pepper seeded
- 1/4 cup chopped fresh cilantro
- 8 whole grain flour tortillas (6 inches/15 cm)
MethodIn large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.
Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
and tender, 10 to 12 minutes. Cut into chunks.
In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add cilantro and remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.
Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.
Nutritional facts Per serving: about
- Sodium 664 mg
- Protein 25 g
- Calories 445.0
- Total fat 18 g
- Potassium 615 mg
- Cholesterol 129 mg
- Saturated fat 3 g
- Total carbohydrate 50 g
- Iron 31.0
- Folate 23.0
- Calcium 8.0
- Vitamin A 28.0
- Vitamin C 318.0