Nutrition per serving may change if servings are adjusted.
1 ripe avocado
1 tablespoon lime juice
1 small clove garlic, grated
¼ teaspoon salt
1 pound large raw shrimp (16-20 count), peeled and deveined
2 tablespoons salt-free Cajun spice blend
8 corn tortillas, warmed
2 cups iceberg lettuce, chopped
½ cup fresh cilantro leaves
½ cup prepared pico de gallo
Preheat grill to medium-high.
Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.
Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.
Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.
286 calories;9 g fat(1 g sat); 7 g fiber; 30 g carbohydrates; 24 g protein; 55 mcg folate; 159 mg cholesterol; 4 g sugars; 0 g added sugars; 492 IU vitamin A; 9 mg vitamin C; 118 mg calcium; 2 mg iron; 443 mg sodium; 662 mg potassium