Shrimp Tacos
I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!
Yield
4 servingsPrep
12 minCook
6 minReady
18 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
black peppercorns
|
|
| 3 | quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
sweet red bell peppers
ground |
|
| 2 | each |
limes
quartered |
|
| 1 | pound |
shrimp
medium, peeled and deveined |
|
| ½ | cup |
cilantro
coarsely chopped fresh |
|
| ¼ | cup |
lime juice
fresh |
|
| 1 | tablespoon |
jalapeño pepper
minced seeded |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| ¾ | cup |
tomatoes
chopped peeled |
|
| ½ | cup |
sour cream, light
reduced-fat |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
black peppercorns
|
|
| 3 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 15 | ml |
sweet red bell peppers
ground |
|
| 2 | each |
limes
quartered |
|
| 453.6 | g |
shrimp
medium, peeled and deveined |
|
| 118 | ml |
cilantro
coarsely chopped fresh |
|
| 59 | ml |
lime juice
fresh |
|
| 15 | ml |
jalapeño pepper
minced seeded |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 177 | ml |
tomatoes
chopped peeled |
|
| 118 | ml |
sour cream, light
reduced-fat |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
Directions
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 ⅓ cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
