Key Lime Shrimp Tacos
Cilantro Rice
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 3 cloves garlic, minced
- 4 Tbsp olive oil, divided
- 6 cups shredded green cabbage
- ½ cup chopped fresh cilantro
- 6 Tbsp Key lime juice, divided (see Note)
- ½ tsp salt
- ½ cup sour cream
- 12 corn tortillas
Instructions
- Cook shrimp and garlic in 1 Tbsp hot oil in a large skillet 2 to 3 minutes per side or until shrimp turn pink.
- Meanwhile, combine cabbage, cilantro, 3 Tbsp oil, 3 Tbsp lime juice, and salt in a large bowl. Stir together sour cream and 3 Tbsp lime juice, thinning with water if necessary to reach a pourable consistency.
- Heat tortillas according to package directions. Divide shrimp and cabbage mixture among tortillas; drizzle with sour cream mixture.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- ½ cup chopped fresh cilantro
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in cilantro and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
336
|
176
|
512
|
| Fat (g) | 15 | 2 | 17 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 19 | 4 | 23 |
| Carb (g) | 31 | 37 | 68 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 398 | 194 | 592 |
Quick & Healthy Meal Plan
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