Nutritional & Behavioral Care
Health Management Professionals
NUTRIENTS PER SERVING
Cal.:  ............163
Protein: ............ 10 g
Total Fat:.... 8 g
Sat. Fat: ........... 1 g
Carb.: ......... 15 g
Fiber.: ......... 4 g
Chol.: ......... 71 mg
Sodium: ........... 483 mg




  1. Cut shrimp along the vein to butterfly. Place in large glass bowl with black pepper, 1/4 teaspoon cumin and 1 tablespoon lemon juice. Stir well. Set aside 30 minutes.
  2. Meanwhile, to make salsa, combine remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon cumin, garlic, onion, serrano pepper, tomatoes, salt and cilantro in small bowl. Stir well and set aside.
  3. Heat saucepan coated with nonstick cooking spray over medium heat 30 seconds. Arrange shrimp on pan; do not crowd, cook in 2 batches if necessary. Cook 3 to 4 minutes per side, or until cooked through.
  4. To assemble tacos, place 2 shrimp in each taco shell. Add 2 tablespoons salsa, 2 tablespoons lettuce and 1 avocado wedge. Serve remaining salsa on the side, if desired.


Makes 8 servings

(1 taco per serving)


Shrimp Tacos



1 Fat, 1 Meat, 1 Starch

DIETARY EXCHANGES

Call Us:  203-431-3438

  • 1 pound jumbo or colossal raw shirimp, peeled and deveined (16 count)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin divided
  • 2 tablespoons fresh lemon juice, divided
  • 1 small clove garlic, minced
  • 1 serrano chile pepper, cored, seeded and minced
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • 8 corn tortillas or taco shells, heated
  • 1 cup coarsely shredded romaine lettuce
  • 1 small avocado, cut into 8 wedges

158 Danbury Rd.

Ridgefield, CT 06877