I love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions. —Deborah Jamison, Austin, Texas,
Ingredients
- 1 cup plain Greek yogurt or sour cream
- 1/4 cup minced fresh cilantro
- 3 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/8 teaspoon plus 1/4 teaspoon salt , divided
- 2 tablespoons olive oil
- 2 medium green pepper, chopped
- 4 fresh green chilies, such as Hatch or Anaheim, seed and chopped
- 1/2 cup chopped red onion
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 cups torn lettuce
- 8 corn tortillas (6 inches), warmed
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Directions
In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
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Nutrition Facts
2 tacos: 359 calories, 16g fat (5g saturated fat), 153mg cholesterol, 422mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 starch.
