Low-sodium Shrimp Taco's
- Number of Servings: 4
Ingredients
1/2 cup low-fat sour cream1 mini container of Wholly Guacamole2 teaspoon canola or corn oil13 to14 ounces peeled raw shrimp, rinsed and patted dry1/2 teaspoon chili powder2 medium garlic cloves, minced2 cups shredded lettuce, such as romaine or iceberg1 small tomato, diced2 tablespoons sliced black olives8 Mission Carb Balanced soft flour Tacos
In a small bowl, stir together the sour cream and guacamole. Cover and refrigerate until ready to use.
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.
Sprinkle the chili powder and garlic on the shrimp. Cook for 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from the heat.
Using the package directions, warm the tortillas.
Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives. Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center.
Serving Size: makes 4 servings, 2 tacos each
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.
Sprinkle the chili powder and garlic on the shrimp. Cook for 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from the heat.
Using the package directions, warm the tortillas.
Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives. Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center.
Serving Size: makes 4 servings, 2 tacos each
Nutritional Info Amount Per Serving
- Calories: 432.9
- Total Fat: 15.7 g
- Cholesterol: 151.8 mg
- Sodium: 789.2 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 27.6 g
- Protein: 30.5 g
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