1 cup plain Greek yogurt or sour cream
1/4 cup minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons lime juice
1/8 teaspoon plus 1/4 teaspoon salt, divided
2 tablespoons olive oil
2 medium green pepper, chopped
4 fresh green chiles, such as Hatch or Anaheim, seeded and chopped
1/2 cup chopped red onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon ground cumin
8 corn tortillas (6 inches), warmed
2 cups torn lettuce
1. In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside.
In a large skillet, heat oil over medium-high heat. Add peppers, chiles and onion; cook and stir until crisp-tender, 4 to 5 minutes. Add shrimp, garlic, cumin and remaining ΒΌ teaspoon salt. Cook and stir until shrimp turns pink, 2 to 3 minutes. Remove from heat; serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Nutrition Facts
2 tacos: 359 calories, 16g fat (5g saturated fat), 153mg cholesterol, 422mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 starch.