The smoky homemade chipotle rub heats up the shrimp, packing each taco with a spicy punch. Freshly diced tomatoes, sour cream, and a cilantro-lime salad temper the heat a bit.

Lorrie Corvin
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. In a separate bowl, toss together lettuce, cilantro, and lime juice; cover and chill.

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  • Heat a cast-iron grill pan or skillet over medium-high heat. Coat pan with cooking spray; add shrimp, and cook 3 to 4 minutes per side or until shrimp are done.

  • Warm tortillas according to package directions.

  • Divide shrimp evenly among tortillas. Top each tortilla with 1/4 cup lettuce mixture, 1 tablespoon diced tomato, 1 tablespoon tomatillo salsa, and 1 tablespoon sour cream; fold tortillas in half.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

278 calories; calories from fat 21%; fat 6.4g; saturated fat 2.7g; protein 33.7g; carbohydrates 23.3g; fiber 3.3g; cholesterol 288mg; iron 5.4mg; sodium 730mg; calcium 140mg.
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