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IntroductionShredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
3 tablespoons black peppercorns3 quarts water1 tablespoon salt1 teaspoon ground red pepper2 limes, quartered1 pound medium shrimp, peeled and deveined1/2 cup coarsely chopped fresh cilantro1/4 cup fresh lime juice1 tablespoon minced seeded jalapeño pepper12 (6-inch) corn tortillas3/4 cup chopped peeled tomato1/2 cup reduced-fat sour cream1/2 cup chopped green onions
Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
Yield: 4 servings (serving size: 3 tacos)
Surf for Supper. 20 seafood favorites ready in about 20 minutes at Cooking Light.
Recipe Copyright © Cooking Light Magazine