Thursday, May 23, 2013

Shrimp Tacos with Avocado Sauce

I love shrimp tacos! I'm not supposed to have them too often since they are highs cholesterol, but they are such a good alternative to chicken or beef. I made them tonight as a special dinner for my friend and served them with an avocado sauce that has been hardcore floating around on Pinterest. I also served my version of Mexican dirty rice which I will post in a separate blog entry.

Ingredients (serves 4):
1 lb of frozen pre-cooked peeled and deveined shrimp (defrosted and diced)
2 Tbl oil
2 cloves garlic
1 medium yellow onion, diced
2 Tbl lemon juice
1/2 cup World Harbors fajita marinade
1/2 cup white wine
1 tsp black pepper
8 small flour tortillas
Diced scallions to top 

Heat oil in skillet to medium high and add onions. Cook until soft and add garlic. Add all of the liquid and boil until the wine reduces, about 5 minutes. Turn down to low and add shrimp, salt, and pepper.

Nutrition Facts (just the filling):
Calories: 206 per serving
Total Fat: 7g
Cholesterol: 230mg
Sodium: 1,056mg
Carbohydrates: 10.2
Fiber: 0.5g
Sugars: 8.6g
Protein: 20.5g

Avocado sauce ingredients (makes about 15 servings):
1 avocado
2 cloves garlic
1/2 cup plain, low fat Greek yogurt
1/4 cup olive oil
2 tsp hot sauce (I used Frank's red hot original)
2 tsp lemon juice
1/2 tsp salt
1 tsp black pepper

Using either a blender, immersion blender, or food processor, combine all ingredients until smooth.

Nutrition Facts:
Calories: 61 per serving
Total fat: 5.7g
Sodium: 6.3mg
Carbohydrates: 1.8g
Fiber: 0.9g
Sugars: 0.6g
Protein: 1.5g

We started by spreading the sauce on a warm tortilla, adding the shrimp, and topping with scallions.

Enjoy! :)