Category: Mexican

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Serves 4.

Note: From the Detroit Free Press Test Kitchen.

• 1 to 1 1/4 lb. peeled and de­veined large raw shrimp
• 1/3 c. fresh orange juice
• 1 chipotle pepper in adobo sauce (see Note)
• 3 tbsp. lemon or lime juice, divided
• 3 tbsp. olive oil, divided
• Salt and black pepper
• 2 c. finely shredded cabbage
• 1 medium tomato, diced
• 1 small white onion, diced
• 3/4 c. chopped cilantro, divided
• 1/2 tsp. sugar
• Salt and black pepper to taste
• 1/4 tsp. crushed red pepper flakes, or to taste
• 8 corn tortillas, warmed
• 1/2 c. reduced fat sour cream
• 1/4 c. chopped cilantro
• 1 avocado, halved, pitted, sliced or diced
• 1 c. crumbled queso fresco or feta cheese

Directions

Place the shrimp in a large bowl.

To make the marinade: In a mini food processor or blender, blend together the orange juice, 1 chipotle pepper, 2 tablespoons lemon or lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.

Meanwhile, in another bowl, mix together the slaw ingredients: cabbage, tomato, onion, 1/2 cup cilantro, 2 tablespoons olive oil, 1 tablespoon lemon or lime juice, sugar, salt and pepper to taste and 1/4 teaspoon crushed red pepper flakes. Set aside.

Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about 4 to 5 minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.

To assemble the tacos, stir together the sour cream and 1/4 cup cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.

Nutrition information per serving:

Calories 415 Fat 25 g Sodium 662 mg Saturated fat 9 gCarbohydrates 36 g Protein 16 g Cholesterol 84 mg Dietary fiber 7 g

9 points

Yield:  4 servings (serving size: 2 tacos)

Steak:
1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
Cooking spray

Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

Remaining ingredient:
8 (6-inch) fat-free flour tortillas

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

CALORIES 431 (24% from fat); FAT 11.5g (sat 3.9g,mono 5g,poly 1.4g); IRON 4.3mg; CHOLESTEROL 42mg; CALCIUM 157mg; CARBOHYDRATE 50.8g; SODIUM 871mg; PROTEIN 31g; FIBER 5.1g

8 points

Yield:  4 servings (serving size: 2 tacos)

Cooking spray
1 1/2 cups thinly sliced red bell pepper (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium)
1 (1-pound) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon fresh lime juice
2 1/2 teaspoons olive oil
3/4 teaspoon salt
8 garlic cloves, minced
8 (6-inch) corn tortillas
3 tablespoons chopped fresh cilantro
6 tablespoons fat-free sour cream

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.

Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.

Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

CALORIES 371 (32% from fat); FAT 13.1g (sat 3.8g,mono 5.7g,poly 1.7g); IRON 2.9mg; CHOLESTEROL 49mg; CALCIUM 164mg; CARBOHYDRATE 36g; SODIUM 608mg; PROTEIN 29g; FIBER 4g

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