Archive for May, 2012

Chipotle Shrimp Tacos with Mango Salsa & Lime-Cilantro Crema

May. 5th 2012

 

Grab a cold Corona and whip up these spicy Shrimp Tacos to celebrate Cinco de Mayo, warmer weather or just being alive!

For Chipotle Shrimp Tacos:

1 pound fresh shrimp, shelled and deveined

chipotle pepper powder

chili powder

1 tablespoon olive oil

shredded green cabbage

corn or flour tortillas

Heat olive oil in saute pan.  Pat the shrimp dry with paper towels.  Generously coat shrimp with chipotle powder.  Saute in olive oil for 4-5 minutes.  Place in warm tortilla with shredded cabbage, mango salsa and lime-cilantro crema.  Serves 4

*** If you like it hot, go for the straight chipotle powder.  I did the first batch this way and really liked it.  Chipotle peppers are smoked dried jalapeno peppers.  They add a wonderful smokiness and heat to a dish. For those who prefer a milder version, use half chili powder and half chipotle powder.  And if you want no heat at all…. saute the shrimp with minced garlic.  It’s all good!

 

Mango Salsa

1 mango, peeled and diced

1/2 cup pineapple, diced

1/4 cup red bell pepper, diced

1 tablespoon jalapeno, minced

2 tablespoons red onion, minced

2 teaspoons cilantro, chopped

2 teaspoons lime juice

Mix all ingredients together.  Refrigerate until ready to serve.

*** Save time by picking up prepared mango salsa at Whole Foods.  It is made fresh in the store daily.

 

Lime-Cilantro Crema

1/2 cup low-fat or fat-free greek yogurt

1 tablespoon cilantro, chopped

juice of 1 lime

Mix all ingredients.  Refrigerate until ready to serve.

Traditionally crema is made with sour cream.  By using greek yogurt, you can cut the saturated fat and even the pickiest of eaters won’t be able to taste the difference.

These tacos are a cinch to prepare and ready in a flash, so you’ll have plenty of time to enjoy that Corona :)

 

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Posted by Deborah Buell | in Blog, Healthy Eating, Recipes, Spring | Comments Off

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