Rating: 4.5 stars
54 Ratings
  • 5 star values: 39
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.

Lorrie Corvin
Recipe by Cooking Light July 2005

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Recipe Summary

Yield:
6 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.

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  • Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Nutrition Facts

261 calories; calories from fat 27%; fat 7.8g; saturated fat 1.3g; mono fat 3.8g; poly fat 1.8g; protein 19.5g; carbohydrates 30.3g; fiber 5g; cholesterol 115mg; iron 3.1mg; sodium 498mg; calcium 114mg.
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