Lime Shrimp Tacos-Gundersen Lutheran 500 Club
Chipotle Lime Shrimp Tacos with Avocado Salsa
Makes 4 servings
Getting started Equipment you will need: skillet, 2 bowls, cutting board/knife Do right away when you get home: action step 1
1 medium tomato
2 garlic cloves
¼ cup red or sweet onion
¼ cup fresh cilantro
½ cup black beans
2-3 Tbsp. fresh lime juice
1 lb. shrimp, peeled and deveined
1 tsp. chipotle chili powder or Mexican chili powder
3 Tbsp. fresh lime juice
2 Tbsp. canola or olive oil
1. Dice avocado and tomato and place in a medium bowl. Mince garlic, set half aside for cooking shrimp. Finely chop onion and cilantro, add to avocado and tomatoes along with half of minced garlic. Drain black beans, add to bowl along with lime juice and mix all ingredients together. Set aside.
2. In another medium bowl mix shrimp, garlic, chili powder, oil and lime juice. Heat skillet over medium-high heat and add shrimp mixture. Cook shrimp until opaque (about 2 minutes on each side). 8 corn tortillas 3. Assemble tacos by adding shrimp to corn tortillas and topping with avocado salsa.
Suggested Side Items: tossed salad and mashed sweet potatoes or fries
Tips: Use lower sodium canned black beans to cut back on the sodium content of this recipe. Shopping list: 1 lb. shrimp 8 corn tortillas 2-3 limes Low sodium black beans, canned 1 avocado 1 tomato Fresh cilantro 1 small red or sweet onion
Canola or olive oil Chili powder or Mexican chili powder
2 cloves garlic
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