I like both shrimp and fish tacos but often see the seafood mostly fried. Delicious, yes, but fattening. Grilling or sauteing the seafood makes the tacos more healthy. The addition of black olives provides zing in this recipe ... you might not even miss the crunch of the fried seafood.
Shrimp Tacos
1/2 cup low-fat sour cream
2 tablespoons snipped fresh cilantro
1 teaspoon canola or corn oil
13 to 14 ounces peeled raw shrimp, rinsed and patted dry
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 medium garlic gloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce, such as romaine or iceberg
1 small tomato, diced
2 tablespoons sliced black olives
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 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, stirring occasionally. Remove from heat.
Using the package directions, warm tortillas.
Fill tortillas with lettuce, tomato and olives. Spoon sour cream mixture on each. Top with the shrimp. Fold tortilla and serve. Repeat with remaining tortillas.
Serves 4, 2 tacos each.
Source: Healthy Family Meals: 15 Recipes Everyone Will Love by the American Heart Association.
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