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Ingredientes
- 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
Direcciones
- 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.
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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% |
