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Mexican Shrimp Tacos

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Mexican Shrimp Tacos


1 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound raw shrimp, peeled and deveined
1 tablespoon canola oil
1 cup sliced peeled avocado
1 cup finely chopped peeled ripe mango
1/2 cup chopped green onions
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1 jalapeno pepper, seeded and minced
8 (6-inch) corn tortillas

1. Place cumin, 1/2 teaspoon salt, paprika, and black pepper in a bowl and combine with garlic; add shrimp and toss to coat. Heat skillet to medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook until pink. Remove from heat; keep warm.

2. Combine the remaining 1/4 teaspoon salt, avocado, and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeño.

3. Heat tortillas according to package instructions.  Divide shrimp evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately.

Makes 4 servings.

Calories: 315
Fat: 12.4g
Saturated fat: 1.9g
Monounsaturated fat: 6.8g
Polyunsaturated fat: 2.8g
Protein: 26.2g
Carbohydrate: 29.1g
Fiber: 5.8g
Cholesterol: 57mg
Iron: 2.1mg
Sodium: 521mg
Calcium: 65mg

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