Tuesday, March 11, 2008
I made this for dinner last night. Let me just say that it is easy, involves NO cooking, and is delish!!! I love this type of food any time of year, but it would be perfect for a hot summer day or evening served with a yummy margarita or some sangria!
Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.
I used a can of drained Rotel because I hate chopping tomato and it's an easy short cut. I also used a pound of frozen cocktail shrimp - just thawed them under warm water and removed the tails. I served it with Uncle Ben's Spanish Rice.
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas
Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
6 servings (serving size: 2 tacos)
CALORIES 261(27% from fat); FAT 7.8g (sat 1.3g,mono 3.8g,poly 1.8g); PROTEIN 19.5g; CHOLESTEROL 115mg; CALCIUM 114mg; SODIUM 498mg; FIBER 5g; IRON 3.1mg; CARBOHYDRATE 30.3g