Beach Ready

When I think of tacos, I float back to the days of 24 hour drive thru Mexican places where a taco is meat and cheese placed in a tortilla, deep fried, and finished with lettuce. Although really delicious and perfect for a late night or mid-afternoon bite, they aren't what I would consider an every day food. No matter how you slice it, that lettuce does not make up for the meat cheese deep fried factor.
If you are looking for something that will take you south of the border without actually breaking your financial or caloric budget, look no further. Here I have a taco that is similar to what you may find in a small beach-side town. This time of year, anything beach-side sounds good to me.

*Shrimp Tacos*
(serves 4)

Slaw
3 cups shredded green cabbage
1/4 red onion, sliced
2-3 Tbsp minced cilantro
2 tsp cider vinegar
1 Tbsp light mayo
1/4 tsp chile powder
1/2 tsp sugar
1/4 tsp salt

48 medium shrimp (about a pound), tail off
2 tsp chile powder
1 tsp cumin
2 tsp oregano, ground in your fingers before adding
1 tsp salt
1 tsp garlic powder
2 tsp olive oil
1/2 lime

12 corn tortillas

Make the slaw first. In a medium bowl, combine cilantro, vinegar, mayo, chile powder, sugar and salt until dissolved. Add cabbage and onion and toss to coat. Set aside.

Place the shrimp in a bowl. Add chile powder, cumin, oregano, salt, garlic powder and olive oil and toss to coat. Set aside.

Heat a medium sized saute pan over medium high heat. Take a tupperware with a lid, moisten two paper towels. Ring them out until they are damp, not wet. Place one on teh bottom of the tupperware. Heat the tortillas in the pan, two at a time, about one minute on each side. When warmed, place them in the tupperware and cover with the second paper towel. Place the lid on teh tupperware and heat the rest of the ortillas, making sure to keep the lid on betwen batches and the paper towels in there (this will keep them pliable for taco making). Place it on the table.

In the same hot pan, add the shrimp. Toss until cooked, about 4-5 minutes. When done, squeeze the juice of 1/2 lime over the shrimp.

You are ready for taco assembly! I like to put it all in bowls on the table and allow people to build their own. The nutriton info is for 4 shrimp and 1/8 cup slaw per taco, and a serving of 3 tacos per meal. Serve with lime wedges and hot sauce.

Nutrition Info: Calories 265; Total fat 5g (sat 1); Carbohydrate 38g; Protein 20g; Fiber 6g; Sugars 3g
Bonus!! Iron 16% DV
WW points: 5