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Shrimp Tacos

From Ellen Carroll, Cooking Light magazine
/ Source: TODAY

Servings: 4
Serving size: 3 tacos


  • 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

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

CALORIES 358 (20 percent from fat)
FAT 7.8g (sat 3g, mono 0.8g, poly 1.7g)
CARB 43.6g
FIBER 5.1g
CHOL 188mg
IRON 4.1mg
SODIUM 612mg
CALC 250mg