Shrimp Soft Taco With Mango Lime Salsa

 Recipe
Prep: 25 minutes; Cook: 7 minutes. Look for sliced red onion in your grocer's salad bar.

Yield:

Makes 1 serving (serving size: 1 taco)

Nutritional 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

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

Preparation

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.

Note:

Sarah Doyle Lacamoire,

April 2006
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