- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2006
- 1 lb small or medium raw shrimp
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 8 corn tortillas
- 8 small flour tortillas
- 1/4 cup light sour cream
- 1/4 cup salsa
- 1 avocado ripe
- 2 tablespoons chopped green onions
- 2 tablespoons chopped tomatoes
- 1 tablespoon fresh coriander chopped
- 1 tablespoon lime juice
- 2 teaspoons minced jalapeno peppers
- 1 pinch salt
MethodPeel and devein shrimp. In glass bowl, toss together shrimp, lime juice, oil, salt and hot pepper sauce. Cover and marinate for 10 minutes.
Guacamole: Meanwhile, in separate bowl, mash avocado until almost smooth; stir in green onion, tomato, coriander, lime juice, jalapeno pepper and salt. Set aside.
In nonstick skillet, heat tortillas over medium heat, 1 at a time and turning once, until slightly browned, about 1 minute. Remove and wrap in towel and foil to keep warm.
Heat same skillet over medium-high heat. With slotted spoon or tongs, add shrimp to pan, discarding any remaining marinade; sautee until pink, about 4 minutes.
Divide shrimp, guacamole and sour cream among tortillas. Serve with salsa.
Variation: To grill shrimp, place on greased grill over medium-high heat; close lid and grill until shrimp turns pink, turning once, about four minutes.
Nutritional facts Per serving: about
- Sodium 589 mg
- Protein 22 g
- Calories 369.0
- Total fat 18 g
- Cholesterol 131 mg
- Saturated fat 3 g
- Total carbohydrate 32 g
- Iron 26.0
- Folate 45.0
- Calcium 16.0
- Vitamin A 11.0
- Vitamin C 18.0