Shrimp Tacos

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Boil shrimp with ground red pepper, black peppercorns, and lime-wedges to add authentic Mexican flavor to these tacos. Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.

Yield:

4 servings (serving size: 3 tacos)

Recipe from

Nutritional Information

Calories 358
Caloriesfromfat 20 %
Fat 7.8 g
Satfat 3 g
Monofat 0.8 g
Polyfat 1.7 g
Protein 29.3 g
Carbohydrate 43.6 g
Fiber 5.1 g
Cholesterol 188 mg
Iron 4.1 mg
Sodium 612 mg
Calcium 250 mg

Ingredients

3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions

Preparation

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

Note:

Allen Smith,

August 2003