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Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that's also impressive and delicious enough for a weekend dinner party.

Source: EatingWell.com, February 2018

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Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.

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  • Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.

  • Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.

  • Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.

Nutrition Facts

2 tacos
333 calories; protein 22.1g; carbohydrates 31.2g; dietary fiber 8.1g; sugars 3.3g; fat 15.1g; saturated fat 3g; cholesterol 142.3mg; vitamin a iu 3190.7IU; vitamin c 27.1mg; folate 56.6mcg; calcium 137.7mg; iron 1.9mg; magnesium 88mg; potassium 698.2mg; sodium 294.2mg; thiamin 0.1mg.

2 1/2 fat, 2 lean-protein, 1 1/2 starch, 1 vegetable

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