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Shrimp Soft Taco With Mango Lime Salsa

Photo: Jim Franco
Yield Makes 1 serving (serving size: 1 taco)
Prep: 25 minutes; Cook: 7 minutes. Look for sliced red onion in your grocer's salad bar.

Ingredients

  • Salsa:
  • 1/2 medium red onion, divided
  • 1 3/4 cups cubed peeled ripe mango
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/16 teaspoon cayenne pepper
  • Taco:
  • 1 teaspoon extra-virgin olive oil
  • 1/4 pound (about 10) medium shrimp, peeled and deveined
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • 1 (10-inch) flour tortilla
  • 1 tablespoon fat-free sour cream

Nutrition Information

  • calories 573
  • fat 13 g
  • satfat 3 g
  • monofat 7 g
  • polyfat 2 g
  • protein 32 g
  • carbohydrate 86 g
  • fiber 7 g
  • cholesterol 174 mg
  • iron 6 mg
  • sodium 671 mg
  • calcium 208 mg

How to Make It

  1. Slice onion half lengthwise into two quarters. Finely mince one of the quarters; reserve for salsa. Cut remaining onion into 1/4-inch-thick slices; set aside.

  2. To prepare the salsa, combine minced onion, mango, 2 tablespoons cilantro, 1 tablespoon lime juice, salt, and cayenne pepper in a small bowl. Cover and refrigerate.

  3. To prepare shrimp, heat oil in a large nonstick skillet over medium heat. Add sliced onion; cook 3 minutes or until tender, stirring occasionally. Add shrimp; sauté 3 minutes or until done. Remove from heat. Season with black pepper, 1 tablespoon lime juice, and 1 tablespoon cilantro.

  4. To serve, cover tortilla with a damp paper towel; microwave on HIGH 20 seconds. Spread sour cream onto tortilla. Top with shrimp mixture and salsa.