1 pound extra-large shrimp
Salt and ground black pepper
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1 tablespoon ground cumin
2 medium red onions, sliced
½ cup chopped celery
4 plum tomatoes, chopped
1 chipotle pepper in adobo sauce, minced
2 cloves garlic, minced
1 avocado, peeled, pitted and diced
Juice of 1 lime
½ cup low-fat sour cream
¼ cup chopped fresh cilantro
8 taco shells or 6-inch corn or flour tortillas
Heat the grill to high.
Place the shrimp in a large bowl. Season with salt, pepper and cumin, then toss to coat evenly.
Divide the shrimp among 6 skewers, threading them evenly without crowding them on the skewers. Do the same for the onions.
Using an oil-soaked paper towel held with tongs, lightly oil the grill grates. Grill the shrimp for 2 minutes per side and the onions for 5 minutes per side.
Chop the grilled red onions and place in a medium bowl. Stir in the celery, tomatoes, chipotle pepper and garlic. Season with salt and black pepper. Set aside.
In a small bowl, toss the avocado with the lime juice. In another small bowl, stir together the sour cream and cilantro.
To serve, set the shrimp, red onion salsa, avocado and sour cream on the table with the taco shells or tortillas. Diners can assemble their own tacos.
Nutrition values per serving (assumes two 6-inch flour tortillas per serving): 470 calories, 18 g fat (4.5 g saturated), 48 g carbohydrates, 8 g fiber, 32 g protein, 180 mg cholesterol, 630 mg sodium.
Alsion Ladman for The Associated Press