Super Fast

Cornmeal Shrimp Tacos

Zesty Slaw
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Ingredients

  • 1½ lb peeled and deveined, medium-size raw shrimp
  • ½ tsp salt
  • ½ tsp pepper
  • 2 large eggs, lightly beaten
  • 1½ cups cornmeal (not cornmeal mix)
  • 3 Tbsp olive oil
  • 18 whole-grain corn tortillas, heated
  • 1 avocado, sliced
  • 1 (16-oz) container fresh salsa

Instructions

  1. Sprinkle shrimp with salt and pepper; place eggs in a shallow bowl, and cornmeal in another shallow bowl.
  2. Dip shrimp in beaten eggs, then in cornmeal, gently shaking off excess.
  3. Heat oil in a large nonstick skillet over medium-high heat; cook shrimp 3 minutes per side or until shrimp turn pink.
  4. Divide shrimp among tortillas; top with avocado, salsa, and, if desired, Zesty Slaw recipe.

Side Dish Ingredients

  • 1 (16-oz) pkg tricolor coleslaw
  • ¼ cup chopped fresh cilantro
  • ¼ cup olive-oil mayonnaise
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 3 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper

Side Dish Instructions

  1. Combine coleslaw and cilantro in a bowl; whisk together mayonnaise, lime juice, honey, oil, salt, and pepper.
  2. Pour dressing over coleslaw, and toss; chill until ready to serve.

Nutritional Information

Main Side Total
Servings 6 6
Calories
543
157
700
Fat (g) 16 14 30
Sat. Fat (g) 2 2 4
Protein (g) 23 1 24
Carb (g) 71 8 79
Fiber (g) 8 2 10
Sodium (mg) 667 276 943

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