Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.
Yield: 6 servings (serving size: 2 tacos)
Ingredients
- 3 limes
- 1 cup chopped seeded tomato
- 1 cup diced peeled avocado (about 1 avocado)
- 1/2 cup chopped fresh cilantro
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves, minced
- 1 pound cooked peeled medium shrimp
- 12 (6-inch) corn or wheat tortillas
Preparation
Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
Nutritional Information
Calories: 261 (27% from fat)
Fat: 7.8g (sat 1.3g,mono 3.8g,poly 1.8g)
Protein: 19.5g
Carbohydrate: 30.3g
Fiber: 5g
Cholesterol: 115mg
Iron: 3.1mg
Sodium: 498mg
Calcium: 114mg
Lorrie Corvin, Cooking Light, JULY 2005
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