Thursday, July 21, 2011

Shrimp Cocktail Tacos (Hungry Girl Recipe)

  • 1 cup. cooked ready-to-eat shrimp, chopped if large
  • 1/4 salsa (Or use 1/2 cup black bean and corn salsa and skip the next step)
  • 1/4 cup fiesta corn
  • 1/4 cup shredded lettuce
  • 2 corn taco shells or soft corn tortillas (I used 2 large "La Tortilla Factory" low carb soft tortillas, 80 calories each*)
  • Optional toppings: fresh cilantro, fat-free sour cream
  1. Mix shrimp, corn and salsa in a bowl, cover, and refrigerate for 15 minutes.
  2. Evenly distribute lettuce and shrimp-salsa mixture between taco shells.
  3. If you like, top with cilantro and sour cream.

Makes 2 large soft tacos

Nutrition (per taco)
Calories 141
fat 3g
Sodium 900mg
Cholesterol 60mg
Carbs 25g
Fiber 15 (because of tortilla)
Protein 15g


*2 small corn tortillas are also 80 calories, so you could divide the mixture into two smaller tacos instead of 1 large.

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