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Rock Shrimp Tacos

Yield 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 5 ounces rock shrimp or other small shrimp, peeled and deveined
  • 1 cup vertically sliced onion
  • 1/2 cup julienne-cut green bell pepper
  • 1/2 cup julienne-cut yellow bell pepper
  • 1/2 cup julienne-cut red bell pepper
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • 8 (6-inch) flour tortillas
  • 1/4 cup chopped avocado
  • 1/4 cup low-fat sour cream
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 346
  • caloriesfromfat 30 %
  • fat 11.4 g
  • satfat 2.6 g
  • monofat 5.2 g
  • polyfat 2.8 g
  • protein 14.8 g
  • carbohydrate 46.2 g
  • fiber 3.9 g
  • cholesterol 60 mg
  • iron 4.1 mg
  • sodium 551 mg
  • calcium 134 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes. Add onion and bell peppers; saute 3 minutes or until tender. Remove from heat; stir in hot sauce, salt, pepper, cumin, and chili powder.

  2. Heat tortillas according to package directions. Spoon 3/4 cup shrimp mixture onto each tortilla, and fold in half. Serve with avocado and sour cream. Garnish with cilantro, if desired.

  3. 2 tacos, 1 tablespoon avocado, and 1 tablespoon sour cream