Recipe: Shrimp tacos

Serves 8 (2 tacos each).

Note: Creamy coleslaw, made slightly sweet with the addition of mango, makes the perfect foil for the grilled lime- and chipotle-marinated shrimp in these lively tacos. Chipotle peppers in adobo sauce are sold in a can at the supermarket. From Meredith Deeds.

• 4 tbsp. lime juice, divided

• 1 tbsp. olive oil

• 1 chipotle pepper in adobo sauce, minced (see Note)

• 1/2 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 1/4 c. low-fat sour cream

• 2 tbsp. low-fat mayonnaise

• 1 jalapeño, seeded and minced, optional

• Zest of 1 lime

• 1 tbsp. sugar

• 1 c. shredded red cabbage

• 1 mango, peeled, cored and cut into matchsticks

• 1/2 c. fresh cilantro, torn

• 16 (6-in.) corn tortillas

• 1 avocado, peeled, pitted and cut into 16 slices

Directions

In a medium bowl, whisk together 2 tablespoons lime juice, olive oil, chipotle pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp and toss to coat. Marinate, chilled, for 20 minutes. Skewer the shrimp. (If using wooden skewers, soak them in water for 20 minutes beforehand.)

While the shrimp are marinating, make the slaw dressing by combining the sour cream, mayonnaise, jalapeño, lime zest, 2 tablespoons lime juice, sugar and remaining 1/4 teaspoons salt and pepper in a large bowl. Add the cabbages, mango and cilantro and toss gently to coat. Set aside.

Preheat the grill (medium-high heat).

Cook shrimp 1 to 2 minutes on each side or until they are pink and just cooked through. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.

Nutrition information per serving of 2 tacos:

Calories245Fat6 gSodium600 mg

Carbohydrates36 gSaturated fat1 gCalcium114 mg

Protein14 gCholesterol90 mgDietary fiber6 g