SOUTHWESTERN SHRIMP SOFT TACOS
Source of Recipe
SELF
List of Ingredients
Marinade
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed
Corn relish
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime- or lemon-pepper seasoning
Tacos
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped
Recipe
Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
Nutritional analysis per serving: 181 calories, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber
Makes 4 servings.
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