Print Recipe
Shrimp Tacos - Delicious Decisions
-
Servings :
4
Ingredients
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1/2 cup sour cream -
2 Tbsp. cilantro -
1 tsp. canola oil -
13 to 14 oz. shrimp -
1/2 tsp. chili powder -
1/2 tsp. cumin -
2 medium garlic cloves -
8 corn tortillas -
2 cups lettuce -
1 small tomato -
2 Tbsp. black olives
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use. -
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan. -
Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from the heat. -
Using the package directions, warm the tortillas. -
Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives. Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center. If you prefer a dramatic presentation instead, place 2 unfolded tacos side by side on a dinner plate. Fold each in half. Push a 6-inch wooden skewer through both tacos near the tops to hold them together. Repeat with the remaining tacos. Your family will be able to remove the skewers easily before eating the tacos.
Keep it Healthy:
Shrimp are relatively high in cholesterol, but they are also very low in harmful saturated fat. Even if you're watching your cholesterol, you can still occasionally enjoy shellfish, including shrimp, as part of a balanced diet.
Tip: Make it a meal with bottled salsa (lowest sodium available) with raw veggie dippers and instant brown rice seasoned with turmeric.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 206 | |
|---|---|---|
| Total Fat | 3.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 173 mg | |
| Sodium | 308 mg | |
| Total Carbohydrate | 21 g | |
| Dietary Fiber | 2 g | |
| Sugars | 4 g | |
| Protein | 22 g | |
Dietary Exchanges
1 1/2 starch, 3 very lean meat
-
Servings :
4
Ingredients
-
1/2 cup sour cream -
2 Tbsp. cilantro -
1 tsp. canola oil -
13 to 14 oz. shrimp -
1/2 tsp. chili powder -
1/2 tsp. cumin -
2 medium garlic cloves -
8 corn tortillas -
2 cups lettuce -
1 small tomato -
2 Tbsp. black olives
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use. -
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan. -
Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from the heat. -
Using the package directions, warm the tortillas. -
Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives. Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center. If you prefer a dramatic presentation instead, place 2 unfolded tacos side by side on a dinner plate. Fold each in half. Push a 6-inch wooden skewer through both tacos near the tops to hold them together. Repeat with the remaining tacos. Your family will be able to remove the skewers easily before eating the tacos.
Keep it Healthy:
Shrimp are relatively high in cholesterol, but they are also very low in harmful saturated fat. Even if you're watching your cholesterol, you can still occasionally enjoy shellfish, including shrimp, as part of a balanced diet.
Tip: Make it a meal with bottled salsa (lowest sodium available) with raw veggie dippers and instant brown rice seasoned with turmeric.
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