Taco Tuesday: Garlic Shrimp and Avocado

The guacamole that accompanies these tacos has a healthy spin: cucumbers and cilantro are blended with mashed avocados, increasing the amount of guac (so you can use less avocado) and adding flavor without contributing more fat.

1 avocado, diced
1 cup finely chopped peeled cucumber
3 tablespoons minced cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
16 shelled, deveined uncooked medium shrimp, tails removed
2 garlic cloves, minced
8 corn taco shells, warm
3 cups baby spinach
1 cup purchased salsa
1/2 cup nonfat sour cream


1. Mash avocado in small bowl with fork. Stir in cucumber, cilantro, lime juice, salt and pepper.

2. Heat oil in medium nonstick skillet over medium-high heat until hot. Cook shrimp and garlic 2 minutes or until shrimp turn pink. Place in small bowl.

3. Fill each taco shell with spinach; top with shrimp, avocado mixture, salsa and sour cream.


4 (2-taco) servings


PER SERVING: 245 calories, 8 g total fat (1 g saturated fat), 10.5 g protein, 35.5 g carbohydrate, 40 mg cholesterol, 665 mg sodium, 7 g fiber