These skinny shrimp tacos from Betty Crocker are a light meal to enjoy on Cinco de Mayo. Succulent shrimp are flavored with a simple citrus marinade made from a combination of orange and lime juice with garlic and jalapenos. Each taco is topped with a low-fat yogurt crema and freshly made tomato cucumber salsa that adds a nice crunch to the taco. By shaving those calories (each taco is only 140 calories), you will be able to enjoy a margarita and maybe even dessert.
Ingredients:
Shrimp and Marinade:
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño chiles
1 clove garlic, finely chopped
1 lb uncooked medium shrimp, peeled, deveined
Cucumber Salsa Fresca:
2 plum (Roma) tomatoes, seeded, chopped
2 tablespoons chopped jalapeño chiles
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4 teaspoon salt
Yogurt Crema:
1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
2 tablespoons orange juice
Tortillas :
8 Old El Paso® flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
Directions:
1. In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
2. Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
3. Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.
Image Sources:
