The Lake News Online
  • Nutrition tip of the week: Shrimp tacos

  • Serves 2
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  • Serves 2
    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
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