Shrimp Tacos with Avocado Salsa VerdeBy Scott Koeneman / Fight The Fat Foodie We recently had lunch at V. Picasso in Urbana and Nancy had the shrimp tacos. I got a taste and we both loved them so I tried to recreate them. I combined what I remembered with a recipe from FoodNetwork.com. The chipotle coated shrimp paired incredibly well with the tangy salsa to create a wonderful, fresh flavor. I loved that it had none of the Americanized requirements of Mexican food--i.e. it wasn't fried and covered in cheese sauce. Two tacos worked out to only 268 calories with 6 grams of fat and 4 of fiber. Let's eat! Shrimp Tacos with Avocado Salsa Verde Shrimp Directions: Heat a grill (I prefer cast-iron) over medium-high heat. In a large bowl, mix oil, chipotle powder, salt and shrimp. Stir to coat. Grill the shrimp until translucent, turning once, only a minute or two a side. Remove shrimp from the grill and add tortillas, grilling several minutes a side until slightly charred, but still foldable. Top each tortilla with 1/4 cup shredded lettuce, 2 tablespoons salsa and 2 ounces of shrimp. I served ours with refried beans topped with a little light cheese. Pasta Salad with Balsamic and Caramelized Onion Vinaigrette |
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