Serves 4.

Note: From the Detroit Free Press Test Kitchen.

1 to 1 1/4 lb. peeled and de­veined large raw shrimp

• 1/3 c. fresh orange juice

1 chipotle pepper in adobo sauce (see Note)

3 tbsp. lemon or lime juice, divided

• 3 tbsp. olive oil, divided

• Salt and black pepper

• 2 c. finely shredded cabbage

• 1 medium tomato, diced

• 1 small white onion, diced

3/4 c. chopped cilantro, divided

• 1/2 tsp. sugar

Salt and black pepper to taste

1/4 tsp. crushed red pepper flakes, or to taste

• 8 corn tortillas, warmed

1/2 c. reduced fat sour cream

• 1/4 c. chopped cilantro

1 avocado, halved, pitted, sliced or diced

1 c. crumbled queso fresco or feta cheese


Place the shrimp in a large bowl.

To make the marinade: In a mini food processor or blender, blend together the orange juice, 1 chipotle pepper, 2 tablespoons lemon or lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.

Meanwhile, in another bowl, mix together the slaw ingredients: cabbage, tomato, onion, 1/2 cup cilantro, 2 tablespoons olive oil, 1 tablespoon lemon or lime juice, sugar, salt and pepper to taste and 1/4 teaspoon crushed red pepper flakes. Set aside.

Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about 4 to 5 minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.

To assemble the tacos, stir together the sour cream and 1/4 cup cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.

Nutrition information per serving:

Calories 415 Fat 25 g Sodium 662 mg Saturated fat 9 g

Carbohydrates 36 g Protein 16 g Cholesterol 84 mg Dietary fiber 7 g