PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: AVOCADO
Not batter-dipped or deep-fried, as many fish tacos are, these leaner tacos are loaded with heart-healthy MUFAs from the avocado topping.
1 Hass avocado, peeled, pitted, and cubed
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
½ jalapeño chile pepper, finely chopped (wear plastic gloves when handling)
1 tablespoon lime juice
½ teaspoon salt, divided
1 pound peeled and deveined medium shrimp
1½ teaspoons chili powder
1 tablespoon olive oil
8 gluten-free corn tortillas (6″ diameter)
1 cup shredded romaine lettuce
1. In a small bowl, combine the avocado, onion, cilantro, chile pepper, lime juice, and ¼ teaspoon of the salt until blended. Set aside.
2. In a medium bowl, toss the shrimp with the chili powder and the remaining ¼ teaspoon salt.
3. In a large nonstick skillet over medium-high heat, warm the oil. Cook the shrimp for 2½ to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
4. Wipe out the skillet. Heat the tortillas over medium-high heat for about 30 seconds per side, or according to package directions, until hot and lightly toasted. Top each tortilla evenly with the romaine, the reserved avocado mixture, and the shrimp. Serve hot.
Nutrition per serving: 317 calories, 26 g protein, 23 g carbohydrates, 14 g total fat, 2 g saturated fat, 6 g fiber, 474 mg sodium
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Serve with 1 cup fresh pineapple slices (97). TOTAL MEAL: 414 calories |