Shrimp Tacos

Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

These Shrimp Tacos are big on flavor thanks to the shrimp marinade and and slaw that carries a little kick.

Yield:

Yields: 8 tacos (serving size: 1 taco)

Recipe Time

Prep: 30 Minutes
Chill: 30 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 277
Fat 13 g
Satfat 2 g
Protein 16 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 91 mg
Sodium 794 mg

Ingredients

Filling:
1 tablespoon packed light brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon grated lime zest
1/4 cup canola oil
1 pound uncooked, peeled and deveined medium shrimp
Slaw:
1/4 cup reduced-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lime juice
1/2 canned chipotle chile in adobo sauce, seeded and finely chopped (about 2 tsp.), plus 1 tsp. adobo sauce
2 1/2 cups packaged broccoli slaw mix
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro
Salt
8 6-inch flour tortillas
3/4 cup prepared tomato salsa

Preparation

1. Make filling: In a large bowl, thoroughly combine all filling ingredients, except shrimp. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.

2. Make slaw: In a large bowl, whisk mayonnaise, sour cream, lime juice, chile and adobo sauce. Add broccoli slaw mix, onion and cilantro. Mix well. Season with salt. Cover and refrigerate.

3. Preheat oven to 300ºF. Wrap tortillas in foil and bake for 10 minutes to soften.

4. Place a skillet large enough to hold shrimp in a single layer over medium heat. Cook shrimp until just opaque and cooked through, 3 to 5 minutes, turning once.

5. Divide shrimp among tortillas, top with slaw and 1 Tbsp. salsa.

Note:

October 2013