Shrimp Tacos
Shredded rotisserie chicken or flaked, cooked fish also works well in
these
tacos.
3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions
Place the peppercorns on a double layer of cheesecloth. Gather edges of
cheesecloth together, and tie securely. Combine cheesecloth bag, water,
salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil;
cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain.
Discard cheesecloth bag and lime quarters. Combine shrimp, cilantro,
lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas
according to package directions. Spoon 1/3 cup shrimp mixture into each
tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour
cream, and 2 teaspoons onions.
Yield: 4 servings (serving size: 3 tacos)
CALORIES 358(20% from fat); FAT 7.8g (sat 3g,mono 0.8g,poly 1.7g);
PROTEIN 29.3g; CHOLESTEROL 188mg; CALCIUM 250mg; SODIUM 612mg; FIBER
5.1g; IRON 4.1mg; CARBOHYDRATE 43.6g
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