A delicious alternative to the standard recipe. Spruce up dinner with a seafood delight that will keep everyone asking for more. Take them to the beach with this summer perfect meal.
Ingredients
3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions
Preparation
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
Yield
4 servings (serving size: 3 tacos)
Nutritional Information
CALORIES 358(20% from fat); FAT 7.8g (sat 3g,mono 0.8g,poly 1.7g); IRON 4.1mg; CHOLESTEROL 188mg; CALCIUM 250mg; CARBOHYDRATE 43.6g; SODIUM 612mg; PROTEIN 29.3g; FIBER 5.1g
Allen Smith , Cooking Light, AUGUST 2003
