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Shrimp Tacos with Cilantro Lime Sauce


Serves: 6

Prep Time: 10 minutes

Cooking Time: 5 minutes

Difficulty: Easy

Comments

Delicious and quick! Serve in lettuce cups instead of tortillas for lower carbs and calories.

Ingredients

1 1/4 pound shrimp, raw (medium or large)

6 tortillas, corn

2 cups coleslaw mix (shredded carrots and cabbage)

2 tomato(es), medium

1/2 avocado(s), Haas or any

1/3 cup mayonnaise, light or reduced fat

1 teaspoon honey

1 teaspoon garlic, bottled minced

1 lime(s), use 1 teaspoon of juice

1/3 cup cilantro, fresh, chopped

1 teaspoon soy sauce, low sodium

1 tablespoon canola oil or vegetable oil

1/4 teaspoon garlic powder

Preparation

To make dressing: place mayonnaise, lime juice, soy sauce, honey and minced garlic in a small bowl and stir. Add chopped cilantro, stir and set aside. Slice the tomato and avocado and arrange on a platter with shredded cabbage. Remove shells and tails from shrimp and clean. Dry shrimp with paper towels and season with salt and garlic powder (add a quarter teaspoon of cumin and chili powder for extra flavor and color). Heat oil in a large skillet over medium high heat(or you can cook the shrimp on an outside grill). Add shrimp to skillet in a single layer. Cook for 1 to 2 minutes per side until opaque and cooked through. Remove shrimp and place on a plate (don't overcook). To heat tortillas: wrap them in a damp paper towel and place in the microwave for 30 to 45 seconds until soft. Place 2 to 3 shrimp in each tortilla and serve with garnishments and cilantro lime sauce.

Nutrition

Per Serving (1 taco) About: 280 calories, 12 g fat, 1.5 g saturated fat, 22 g protein, 21 g carbohydrates, 4 g dietary fiber, 400 mg sodium; WW Points Plus value 7


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