Print
Email
Add a photoServings: 8
Ingredients
- 2 c. lowfat sour cream
- 2 tsp chili pwdr
- 1/2 tsp cayenne pepper
- 1 1/2 tsp chili pwdr
- 1 1/2 tsp paprika
- 2 lb uncooked medium shrimp peeled, deveined
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped garlic
- 16 x purchased taco shells
- 1 lrg bunch watercress trimmed
- 2 x avocados peeled, pitted and cubed
Directions
- For Lowfat sour cream:Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
- For Shrimp:Combine chili pwdr and paprika in large bowl. Add in shrimp; toss to coat. Let stand 5 min. Heat oil in heavy large skillet over high heat. Add in garlic and saute/fry till fragrant, about 1 minute. Add in shrimp; saute/fry till opaque in center, about 5 min. Season with salt and pepper. Transfer to a small bowl.
- Preheat oven to 350 F. Arrange taco shells on heavy large baking sheet. Bake till warm, about 8 min. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place lowfat sour cream, salsa, avocados and minced watercress in separate bowls.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 182 | 59% |
| Total Fat 20.61g | 26% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 228mg | 10% |
| Potassium 450mg | 13% |
| Total Carbs 6.03g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.32g | 2% |
| Protein 25.0g | 40% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
