Salsa and Shrimp Tacos
Expand your taco horizons by adding seafood to the mix, which is commonly enjoyed in taco-loving countries. Low in fat and high in taste, shrimp makes a great taco filling.
Swap & Drop Diet, Best Health (Reader’s Digest Canada)
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 limes juiced
- handful cilantro finely chopped
- 1 garlic clove minced
- 1 tbsp jalapeño pepper minced
- 1 tsp ground cumin
- 1 1/2 lbs large uncooked shrimp peeled
- 8 taco shells crisp or soft
- plain low-fat yogurt
- Prepared salsa
- lettuce Shredded
- 1 avocado chopped or sliced
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Soak wooden skewers in water, and preheat barbecue to high; adjust to medium after about 15 minutes. Meanwhile, combine lime juice, cilantro, garlic, jalapeño pepper, cumin, and a little olive oil in a bowl. Add shrimp and toss to evenly coat.
- When barbecue is hot, skewer shrimp and place on grill; cook about 4 minutes on each side or until shrimp are opaque.
- Warm taco shells, then assemble. Fill each with a few shrimp and top with yogurt, salsa, lettuce, avocado, and more cilantro, if you wish.
Recipe Notes
Per serving: 416 calories, 36 g protein, 19 g total fat, 3 g saturated fat, 297 mg cholesterol, 28 g carbohydrates, 7 g fibre.
