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These skinny shrimp tacos from Betty Crocker are a light meal to enjoy on Cinco de Mayo. Succulent shrimp are flavoured with a simple citrus marinade made from a combination of orange and lime juice with garlic and jalapenos. Each taco is topped with a low-fat yoghurt crema and freshly made tomato cucumber salsa that adds a nice crunch to the taco. By shaving those calories (each taco is only 140 calories), you will be able to enjoy a margarita and maybe even dessert.
Ingredients:
For the shrimp and marinade-
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño chiles
1 clove garlic, finely chopped
450 gm uncooked medium shrimp, peeled, deveined
For the Cucumber Salsa Fresca-
2 plum (Roma) tomatoes, seeded, chopped
2 tablespoons chopped jalapeño chiles
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4 teaspoon salt
For the Yoghurt Crema-
1 container (about 150 ml) Greek yogurt, plain and fat-free
2 tablespoons orange juice
For the Tortillas-
8 Old El Paso flour tortillas (available in India on Amazon) for soft tacos and fajitas (6 inch), heated as directed on package.
Directions:
1. In a resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
2. Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yoghurt crema ingredients.
3. Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.
This article is republished under the Creative Commons License.
