Smoky Shrimp Tacos
Prep: 15 minutes plus marinating
Cook: 12 minutes • Makes: 4 (2 taco) servings
1 garlic clove, minced
2 tablespoons fresh orange juice
1 teaspoon Weis Quality White Vinegar
1-1/4 pounds raw 36-40 count peeled and deveined shrimp, thawed if necessary
1/4 cup thinly sliced red onion
2 teaspoons fresh lime juice
1/8 teaspoon Weis Quality Iodized Salt
2 tablespoons Weis Quality Corn Oil
8 (6-inch) white corn tortillas
1/4 cup chopped fresh cilantro leaves
1/4 cup thinly sliced radishes
1.Place paprika in a bowl; whisk in garlic, orange juice and vinegar. Add shrimp and toss to coat; cover and refrigerate 1 hour.
2.In small bowl, toss onion, lime juice and salt. Remove shrimp from marinade.
3.Heat large skillet over medium-high heat until hot. Add oil and shrimp; cook 3 minutes or until shrimp turns opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to bowl.
4.On griddle or in large skillet, in batches if necessary, heat tortillas over medium-high heat 3 minutes or until softened, turning once and covering to keep warm.
5.Serve shrimp in tortillas topped with onion mixture, cilantro and radishes.
Approximate nutritional values per serving:
279 Calories, 9g Fat (1g Saturated), 169mg Cholesterol, 152mg Sodium,
28g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 24g Protein