Servings: 4
Serving size: 3 tacos
INGREDIENTS
- 3 tablespoons black peppercorns
- 3 quarts water
- 1 tablespoon salt
- 1 teaspoon ground red pepper
- 2 limes, quartered
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon minced seeded jalapeno pepper
- 12 (6-inch) corn tortillas
- 3/4 cup chopped peeled tomato
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped green onions
DIRECTIONS
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.
Combine shrimp, cilantro, lime juice, and jalapeno 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.
VARIATIONSShredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
Total time: 30 minutes
NUTRITIONAL INFORMATION
CALORIES 358 (20 percent from fat)
FAT 7.8g (sat 3g, mono 0.8g, poly 1.7g)
PROTEIN 29.3g
CARB 43.6g
FIBER 5.1g
CHOL 188mg
IRON 4.1mg
SODIUM 612mg
CALC 250mg