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
Directions
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:
Calories415Fat25 gSodium662 mgSaturated fat9 g
Carbohydrates36 gProtein16 gCholesterol84 mgDietary fiber7 g
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