|2 servings||calories per servings 580||protein serving 28 g||carbs per serving 45 g||total fat per serving 33 g|
Traditional Mexican fare gets a summery, modern twist in this fun, quick-fix dish. Wild-caught gulf shrimp are marinated in a bold mixture of lime, garlic, cumin, and chili powder before being sautéd quickly in a pan and divided among warm flour tortillas.They’re topped with plenty of avocado crema (the recipe makes enough for leftovers!) and crumbled cotija cheese, and served with the most refreshing mint and cucumber salsa that can be enjoyed on your tacos or as a side dish all by itself.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Peel and mince garlic.
• Cut 1 lime into wedges. Juice remaining 2 limes.
• Dice cucumber.
• Thinly slice green onion.
• Pick and chop mint leaves.
In a bowl, toss together shrimp, 1 teaspoon olive oil, 1 tablespoon lime juice, garlic, cumin, chile powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a bowl, toss together cucumber and 1 tablespoon lime juice.
• Halve avocado. Discard pit, and transfer flesh to a bowl.
• Add remaining lime juice. Mash well with a fork.
• Fold in sour cream, green onion and 1/4 teaspoon kosher salt.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shrimp. Cook, tossing, until shrimp are pink all over, 2-3 minutes.
• Transfer shrimp to a plate.
Toss mint with cucumber. Taste and adjust seasoning as desired with kosher salt.
WARM TORTILLAS AS DESIRED
• Heat tortillas in a dry skillet.
• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Divide shrimp between tortillas.
• Top with avocado crema and Cotija.
• Serve with cucumber salsa and any remaining crema. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...