Sunday, March 21, 2010

Shrimp Tacos

1/2 cup fat-free sour cream
2 Tbsp. snipped fresh cilantro
1 tsp. canola or corn oil
13-14 oz. peeled raw shrimp, rinsed and patted dry
1/2 tsp. chili powder
1/2 tsp. ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce (romaine, iceberg or cabbage)
1 small tomato, diced
2 Tbsp. sliced black olives (optional)

Grated Monterrey Jack cheese

In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.

Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from heat.

Wrap the tortillas in damp paper towels and steam in microwave for 1 minute.

Fill each tortilla with lettuce, tomato and olives. Spoon the sour cream mixture on each. Top with the shrimp.

Serves 4
Calories: 206 per serving (2 tacos)

Another delicious recipe from American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love

Note: The original recipe doesn't include cheese or guacamole, so please note that the calories per serving will be a bit higher with my modifications.

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At 11:26 AM, Blogger Joy B said...

These look so yummy, and I am planning to make them as soon as I can shop for them (am after surgery on my right ankle so it's going to be at least a month) - might make these as a celebration dinner,

At 12:26 PM, Blogger Les said...

Joy - They're one of my favorite ways to eat tacos, especially with the guacamole added. Enjoy! And good luck with your surgery.


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