Shrimp Tacos with Avocado Salsa Verde
May 27, 2010 5:27 am
Updated: May 28, 2010 7:11 am
I've written before about our Wednesday night smile meals and our attempt to introduce our son to eating fish. We've had no success and have decided to not push as hard for fear of turning him totally off something we hope he will some day come to enjoy.
That said, Nancy and I plan to continue with our Wednesday night traditions. We recently had lunch at V. Picasso in Urbana and Nancy had the shrimp tacos. I got a taste and we both loved them so I tried to recreate them. I combined what I remembered with a
recipe from FoodNetwork.com.
The chipotle coated shrimp paired incredibly well with the tangy salsa to create a wonderful, fresh flavor. I loved that it had none of the Americanized requirements of Mexican food--i.e. it wasn't fried and covered in cheese sauce. Two tacos worked out to
only 268 calories with 6 grams of fat and 4 of fiber.
Get the recipe at Fight the Fat Foodie.
Deal of the Day: To keep greens fresh longer, rinse them, dry them with a salad spinner, wrap in paper towel and keep in a plastic bag in the crisper. This
5-quart salad spinner is on sale at Amazon.