These shrimp tacos have a zesty avocado-cilantro topping and are ready in under 30 minutes!

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.


Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make sure to look for corn tortillas that are listed as gluten free.

Nutrition Facts

285 calories; protein 19.7g 39% DV; carbohydrates 30.7g 10% DV; dietary fiber 7g 28% DV; sugars 2.8g; fat 10.1g 16% DV; saturated fat 1.4g 7% DV; cholesterol 142.9mg 48% DV; vitamin a iu 1694.6IU 34% DV; vitamin c 53.1mg 88% DV; folate 68.2mcg 17% DV; calcium 126.7mg 13% DV; iron 1.4mg 8% DV; magnesium 72mg 26% DV; potassium 452.5mg 13% DV; sodium 588.9mg 24% DV.