Rating: 3.5 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

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.

Allen Smith
Recipe by Cooking Light August 2003

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

358 calories; calories from fat 20%; fat 7.8g; saturated fat 3g; mono fat 0.8g; poly fat 1.7g; protein 29.3g; carbohydrates 43.6g; fiber 5.1g; cholesterol 188mg; iron 4.1mg; sodium 612mg; calcium 250mg.
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