½ of an avocado, seeded, peeled, and chopped
2 Tbsp fresh cilantro leaves, chopped
2 tsp finely chopped jalapeño pepper
¼ tsp lime zest
2 tsp lime juice
½ tsp chili powder
8 ounces fresh or frozen medium shrimp in shells
1 tsp olive oil
1 clove garlic, minced
½ tsp grated fresh ginger
4 Six inch white corn tortillas, warmed
¾ cup shredded coleslaw
1/3 cup chopped sweet red pepper
In a small bowl, combine avocado, cilantro, jalapeño, lime peel and juice, and chili powder. Mash lightly with a fork; cover and set aside. Thaw shrimp, if frozen. Peel, devein, and halve lengthwise. Rinse and pat dry with a paper towel. In a small skillet heat oil over medium heat. Add garlic and ginger. Cook and stir 30 seconds. Add shrimp and sprinkle with ½ tsp black pepper. Cook 3 to 4 minutes or until opaque.
Divide coleslaw mix and red pepper among tortillas. Add warm shrimp and top with avocado mixture and fold over.
Nutrition Information: (for 2 tacos): 285 calories, 10 g fat, 589 mg sodium, 31 g carbs, 20 g protein, 31 g carbs, 7 g fiber