Shrimp Tacos
Pineapple-Avocado Salad
Ingredients
- 2 lb peeled and deveined, wild-caught raw shrimp
- 2 Tbsp salt-free Southwest seasoning (or use salt-free fajita seasoning)
- ¾ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 (8-oz) carton reduced-fat sour cream
- 1 tsp lime zest
- 1½ Tbsp fresh lime juice
- 12 corn tortillas
- 3 cups tricolor coleslaw
- 1 cup refrigerated salsa
Instructions
- Sprinkle shrimp with seasoning, salt, and pepper. Cook shrimp, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
- Meanwhile, stir together sour cream, lime zest, and juice.
- Heat tortillas according to package directions. Serve shrimp in warm tortillas with slaw, salsa, and sour cream mixture. Serve 2 tacos per person.
Side Dish Ingredients
- 1 cored pineapple
- 2 small avocados, sliced
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- ½ tsp kosher salt
Side Dish Instructions
- Halve pineapple horizontally; cut each half into slices.
- Assemble pineapple and avocado on a platter; sprinkle with cilantro. Drizzle with lime juice and oil; sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
131
|
477
|
| Fat (g) | 13 | 8 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 32 | 16 | 48 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 647 | 164 | 811 |
Quick & Healthy Meal Plan
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