Shrimp Tacos
Servings: 4
Ingredients:
Shrimp Tacos
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 369 |
| pro | 22 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 32 g |
| fibre | 6 g |
| chol | 131 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 26% |
| vit A | 11% |
| vit C | 18% |
| folate | 45% |
-
1 lb (500 g) small or medium raw shrimp
2 tbsp (25 mL) each lime juice and vegetable oil
1/2 tsp (2 mL) each salt and hot pepper sauce
8 corn tortillas or small flour tortillas
1/4 cup (50 mL) light sour cream
1/4 cup (50 mL) salsa
Guacamole:
1 ripe avocado
2 tbsp (25 mL) chopped green onion
2 tbsp (25 mL) chopped tomato
1 tbsp (15 mL) chopped fresh coriander
1 tbsp (15 mL) lime juice
2 tsp (10 mL) minced jalapeño pepper
Pinch salt
Preparation:
Peel 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, jalapeño 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; sauté 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 turn pink turning once, about four minutes.
Guacamole: Meanwhile, in separate bowl, mash avocado until almost smooth; stir in green onion, tomato, coriander, lime juice, jalapeño 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; sauté 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 turn pink turning once, about four minutes.
Source
Canadian Living Magazine: June 2006
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