Shrimp tacos a snap to BBQ

  • By Alison Ladman Associated Press
  • Tuesday, June 12, 2012 7:20pm
  • Life

Whether you prefer your tacos hard and crunchy or on the softer side, this grilled shrimp filling will leave you satisfied.

Shrimp cook quickly, especially on the intense heat of the grill, so be sure to prep your other ingredients ahead of time and set out a buffet of toppings and tortillas.

Grilled shrimp tacos

1pound extra-large shrimp

Salt and ground black pepper

1tablespoon ground cumin

2medium red onions, sliced

1/2cup chopped celery

4plum tomatoes, chopped

1chipotle pepper in adobo sauce, minced

2cloves garlic, minced

1avocado, peeled, pitted and diced

Juice of 1 lime

1/2cup low-fat sour cream

1/4cup chopped fresh cilantro

8taco shells or 6-inch tortillas

Heat the grill to high.

Place the shrimp in a large bowl. Season with salt, pepper and cumin, then toss to coat evenly.

Divide the shrimp among 6 skewers, threading them evenly without crowding them on the skewers. Do the same for the onions.

Using an oil-soaked paper towel held with tongs, lightly oil the grill grates. Grill the shrimp for 2 minutes per side and the onions for 5 minutes per side.

Chop the grilled red onions and place in a medium bowl. Stir in the celery, tomatoes, chipotle pepper and garlic. Season with salt and black pepper. Set aside.

In a small bowl, toss the avocado with the lime juice. In another small bowl, stir together the sour cream and cilantro.

To serve, set the shrimp, red onion salsa, avocado and sour cream on the table with the taco shells or tortillas. Diners can assemble their own tacos.

Makes 4 servings. Per serving (two 6-inch flour tortillas per serving): 470 calories; 160 calories from fat; 18 g fat (4.5 g saturated); 180 mg cholesterol; 48 g carbohydrate; 32 g protein; 8 g fiber; 630 mg sodium.

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