INGREDIENTS
- 1 Haas avocado, cubed
- 3 tablespoons finely chopped red onion
- 1/2 jalapeno pepper, finely chopped (optional)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt, divided
- 1 pound peeled and deveined medium shrimp
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 (6-inch) corn tortillas
- 1 cup shredded romaine lettuce
DIRECTIONS
- 1
1. Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside.
- 2
2. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.
- 3
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm.
- 4
4.Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.
NUTRITION PER SERVING
320 calories, 27 g protein, 27 g carbohydrates, 12 g fat, 2 g saturated fat, 170 mg cholesterol, 480 mg sodium, 6 g fiber
http://www.tastebook.com/recipes/2341542-Pan-Seared-Shrimp-Tacos?full_recipe=true