Shrimp Tacos with Green Sauce
Serve with Mexican Rice or Beans if desired.

Servings: 4 - 2 tacos per serving

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

Green Sauce:
1/2 pound tomatillos, coarsely chopped
1/4 cup chopped onion
1/4 cup fat-free sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
1 teaspoon sugar
1/8 teaspoon kosher salt
1 small avocado, peeled and chopped (about 3/4 cup)
1 serrano chile, seeded and chopped
8 (6-inch) corn tortillas

To prepare shrimp, combine first 5 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. Garnish with chopped lettuce or cabbage

Per Serving (2 tacos): 325 Calories; 9g Fat (24.8% calories from fat); 1g Saturated Fat; 28g Protein; 34g Carbohydrate; 5g Dietary Fiber; 174mg Cholesterol; 446mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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