I love combining classic flavors in new ways. This healthy recipe combines crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland,
Ingredients
- 2 cups coleslaw mix
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 jalapeno pepper, seeded and minced, optional
- 2 large eggs
- 2 tablespoons 2% milk
- 1/2 cup all-purpose flour
- 1-1/2 cups panko bread crumbs
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- Cooking spray
- 8 corn tortillas (6 inches), warmed
- 1 medium ripe avocado, peeled and sliced
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Directions
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Nutrition Facts
2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.
