Shrimp Tacos

Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.

Yield: 4 servings (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 jalapeño 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

Preparation

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 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.

Nutritional Information

Calories:

358 (20% from fat)

Fat:

7.8g (sat 3g,mono 0.8g,poly 1.7g)

Protein:

29.3g

Carbohydrate:

43.6g

Fiber:

5.1g

Cholesterol:

188mg

Iron:

4.1mg

Sodium:

612mg

Calcium:

250mg