Prep Time: 20 minutes
Cook Time: 8 minutes
· 4 whole wheat tortillas
· 1/2 cup chopped cilantro
· 1/4 cup fresh lime juice
· 1/2 tsp cumin
· 1 tsp chili powder
· 2 garlic cloves, crushed
· 1 pound medium shrimp, peeled and deveined
· 2 tsp canola oil
· 1 medium, onion sliced vertically
· 1 red or yellow pepper, deseeded and cut into strips
Preheat oven to 350 degrees. Wrap tortillas in foil and warm them for 15 minutes.
Combine cilantro, lime juice, cumin, chili powder and garlic in a glass bowl. Add shrimp, stir well and marinate for 15 minutes.
Heat oil in a large nonstick skillet. Sauté onion and pepper for a 3-4 minutes, until softened.
Remove vegetables from skillet and keep warm. Add shrimp with the marinade; sauté until just pink, about 3 minutes. Return vegetables to the skillet and cook for 1-2 more minutes, until heated through.
Spoon mixture on to warmed tortillas, top with fat-free sour cream and salsa as desired.
Per Serving: Calories 312, Calories from Fat 51, total Fat 5.6g (sat 1g), Cholesterol 170mg, Sodium 555mg, Carbohydrate 36.9g, Fiber 4.4g, Protein 28.4g
Low Fat Cooking Guide