* Use Sunkist® mandarins, tangerines, or tangelos.
Ingredients:
-
1
lb.
shrimp, peeled (27-30)
-
1 Sunkist® lime, zest and juice
-
as needed
salt and pepper
-
1
tsp.
olive oil
Salsa:
-
2
Sunkist® clementines*, peeled and segmented
-
1
avocado, diced
-
1/2 cup diced tomatoes
-
1/2 cup canned corn
-
1/2 cup canned black beans
-
1/2 cup diced red pepper
-
as needed
salt & pepper
Coleslaw:
-
1/2 cup sour cream
-
1/4 cup Sunkist® clementine* juice
-
2
Tbsp.
chopped cilantro
-
1 clove garlic, minced
-
1/2 tsp cayenne
-
2 cups shredded cabbage
-
10 small shell soft corn tortillas
Instructions: (Makes 5 servings)
-
In a large bowl, combine shrimp and lime zest and juice. Set aside while preparing the salsa.
-
For the salsa, combine all ingredients in a medium bowl. Season to taste with salt and pepper.
-
For the coleslaw, mix the sour cream, clementine juice, cilantro, garlic and cayenne. Add cabbage and stir until combined. Season to taste with salt and pepper.
-
Season shrimp with salt and pepper. In a small sauté pan, heat oil over medium high heat. Add shrimp and cook 2-3 minutes, or until shrimp are opaque and cooked through. Remove from heat and assemble tacos.
-
To assemble tacos, spoon 2 tablespoons of coleslaw down the middle of the tortilla. Add 3 tablespoons of salsa and top with 3 shrimp. Roll up tortilla and repeat with remaining ingredients.
Nutrition Information (per serving):
Amount Per Serving: 2 tacos
Calories: 373
Total Fat: 11.32g
Cholesterol: 149mg
Sodium: 236mg
Total Carbs: 41.96g
Dietary Fiber: 8.75g
Sugars: 7.88g
Protein: 25.33g