Shrimp Tacos with Avocado Topper

By ClaudiaJan

Ingredients

• 1/2 of an avocado, seeded, peeled, and chopped
• 2 tablespoons fresh cilantro leaves
• 2 teaspoons finely chopped jalapeno chile pepper*
• 1/4 teaspoon finely shredded lime peel
• 2 teaspoons lime juice
• 1/2 teaspoon chili powder
• 8 ounces fresh or frozen medium shrimp in shells
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, minced
• 1/8 teaspoon ground black pepper
• 4 6 - inches white corn tortillas,** warmed according to package directions
• 3/4 cup packaged shredded cabbage with carrots (coleslaw mix)
• 1/3 cup chopped red sweet pepper
• 2 lime wedges

Details

Servings 2
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a small bowl combine avocado, cilantro, chile pepper, lime peel, lime juice, and chili powder. Mash lightly with a fork; cover and set aside.

Thaw shrimp, if frozen. Peel, devein, and halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a small skillet heat olive oil over medium heat. Add garlic and ginger; cook and stir 30 seconds. Add shrimp; sprinkle with black pepper. Cook 3 to 4 minutes or until shrimp are opaque.

Place two tortillas on each of two serving plates. Divide coleslaw mix and sweet pepper among tortillas, leaving one side of each tortilla uncovered. Add warm shrimp; top with avocado mixture. Fold each tortilla over to form a taco. Serve with lime wedges.

Servings Per Recipe: 2 PER SERVING: 285 cal., 10 g total fat (1 g sat. fat), 143 mg chol., 589 mg sodium, 31 g carb. (7 g fiber, 3 g sugars), 20 g pro.

Starch (d.e): 1.5; Vegetables (d.e): 1; Mark as Free Exchange (d.e): 0; Fat (d.e): 1; Lean Meat (d.e): 2