Shrimp Tacos
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This recipe makes 4 servings
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 |
Ingredients
- 1 lb small or medium raw shrimp
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp hot pepper sauce
- 8 corn tortillas or small flour tortillas
- 1/4 cup light sour cream
- 1/4 cup salsa
- Guacamole
- 1 avocado, ripe
- 2 tbsp chopped green onions
- 2 tbsp chopped tomato
- 1 tbsp fresh coriander, chopped
- 1 tbsp lime juice
- 2 tsp minced jalapeno peppers
- 1 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, 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.
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.
Source : Canadian Living Magazine: June 2006
- Keywords : Shrimp; Avocado; Tomatoes; Snacks; Appetizers; Mexican; Grill/Barbecue;
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