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Photography: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Shrimp Tacos

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.

Cooking Light AUGUST 2003

  • Yield: 4 servings (serving size: 3 tacos)

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.

Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.3g
  • Carbohydrate: 43.6g
  • Fiber: 5.1g
  • Cholesterol: 188mg
  • Iron: 4.1mg
  • Sodium: 612mg
  • Calcium: 250mg
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Shrimp Tacos recipe

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