Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
David Bonom
Recipe by Cooking Light July 2004

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Recipe Summary

Yield:
4 servings (serving size: 2 tacos, 1 tablespoon sour cream mixture, and 1 tablespoon salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.

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  • Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.

  • Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.

Nutrition Facts

401 calories; calories from fat 24%; fat 10.7g; saturated fat 3g; mono fat 2.9g; poly fat 2.9g; protein 40.7g; carbohydrates 34.9g; fiber 4.7g; cholesterol 269mg; iron 5.5mg; sodium 593mg; calcium 274mg.
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