Tomatillo Shrimp Tacos

Tomatillo Shrimp Tacos
Serve with garnishes of shredded cabbage, cilantro & green onions

Serves 4 (2 tacos per serving)

Shrimp:
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cumin
• 3 garlic cloves, minced
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon olive oil

Salsa:
• 1/4 pound tomatillos, coarsely chopped
• 2 tablespoons cup chopped onion
• 2 tablespoons light sour cream
• 1 tablespoons chopped fresh cilantro
• 1 tablespoons cider vinegar
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon sugar
• Healthy pinch kosher salt
• 1/2 avocado, peeled
• 1/2 jalapeno pepper, seeded and chopped

• 8 (6-inch) corn tortillas

To prepare shrimp, combine first 6 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done.

To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.

Per Serving (2 tacos): 306 Calories; 9g Fat (25.4% calories from fat); 1g Saturated Fat; 27g Protein; 31g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 408mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.