Post by JJ Judkins on May 4, 2011 18:19:22 GMT -6
* Exported from MasterCook *
Super Simple Shrimp Tacos
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Shrimp
Amount Measure Ingredient -- Preparation Method
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1 lb shrimp -- frozen, defrosted, peeled, & deveined
6 oz fat-free yogurt -- Greek yogurt
1/4 cup chopped cilantro
2 tbsp fresh lime juice
1/2 tsp cayenne pepper
1/2 head cabbage -- thinly sliced (about 5 cups)
8 corn tortillas
4 tsp extra virgin olive oil
Salt and pepper to taste
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes, so be sure to watch them.
Place a scoop of cabbage on the warmed tortillas, then top with shrimp, and cilantro sauce.
Source:
"http://www.danispies.com/archives/mexican/shrimp_tacos.php"
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Per Serving (excluding unknown items): 301 Calories; 8g Fat (23.4% calories from fat); 28g Protein; 29g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Super Simple Shrimp Tacos
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb shrimp -- frozen, defrosted, peeled, & deveined
6 oz fat-free yogurt -- Greek yogurt
1/4 cup chopped cilantro
2 tbsp fresh lime juice
1/2 tsp cayenne pepper
1/2 head cabbage -- thinly sliced (about 5 cups)
8 corn tortillas
4 tsp extra virgin olive oil
Salt and pepper to taste
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes, so be sure to watch them.
Place a scoop of cabbage on the warmed tortillas, then top with shrimp, and cilantro sauce.
Source:
"http://www.danispies.com/archives/mexican/shrimp_tacos.php"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 301 Calories; 8g Fat (23.4% calories from fat); 28g Protein; 29g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0