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Better for You Meals: Veracruz Shrimp Tacos

May 14, 2018

Book: Quick and Easy Cookbook By: Heidi McIndoo, MS, RD Page: 87

 

Shrimp tacos are delicious! Whether if its Taco Tuesday or not, this delicious recipe will definitely be a healthy hit!

 

Servings: 4
Ingredients

8 ounces medium shrimp, peeled

12 scallions, trimmed, cut in 1” pieces

2 teaspoons canola oil

1 teaspoon dried oregano

1 cup grape tomatoes, halved

¼ ripe avocado, sliced

¼ cup chopped fresh cilantro

 

2 tablespoons ground flaxseed

Juice of 1 lime

Pinch of salt

8 corn tortillas (6” diameter)

Hot-pepper sauce

 

Toss the shrimp, scallions, oil, and oregano in a bowl. Let stand for 15 minutes.

Combine the tomatoes, avocado, cilantro, flaxseed, lime juice, and salt in another bowl. Set aside.

Preheat a perforated grill rack set over the grill. Wearing a protective mitt, brush the grill rack with oil and wipe off the excess. Place the reserved shrimp and scallions on the grill rack. Cook for 2 minutes, or until the shrimp are browned on the bottom. Flip and cook for 2 minutes longer, or until opaque. Remove to a plate.

Place the tortillas directly on the grill. Cook for 1 minute on each side, or until warm and starting to puff. Place 2 tortillas on each of plates. Divide the shrimp and scallions evenly on the tortillas. Top with the reserved salsa and sprinkle with the hot-pepper sauce.

 

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