Easy Mexican shrimp tacos low sodium

Health Highlights

Ingredients

2 tsp	Olive Oil, Extra Virgin (extra-virgin)
1 onion(s)	Sweet onion (medium; chopped)
1 medium pepper(s)	Jalapeno pepper (seeded and finely chopped)
1 medium pepper(s)	Red bell pepper (chopped)
1 medium pepper(s)	Green bell pepper (chopped)
3 clove(s)	Garlic (minced)
2 tsp	Chili powder
1 tsp	Cumin (ground)
1 tsp	Coriander, ground (ground)
1/2 tsp	Black pepper
341 gm	Shrimp, raw (peeled and deveined)
1/2 cup	Cilantro (coriander) (Chopped fresh)
1 whole lime(s)	Lime juice (fresh) (Squeeze of fresh)
12 small tortilla(s)	Tortilla, corn
8 cup	Lettuce, spring mix (mesclun)
1/2 small	Red onion (thinly sliced)
1 cup	Greek yogurt, plain, 1% M.F.
1 avocado(s)	Avocado
1 can (15oz)	Sweet corn, canned, drained (rinsed)

Heat olive oil in a large skillet over medium heat.
Add onion and peppers and sauté 5-7 minutes, until tender.
Add garlic and seasonings and sauté an additional 30 seconds.
Add shrimp to pan in an even layer and cook 1-2 minutes per side, until just cooked through.
Remove and serve sprinkled with fresh cilantro and a squeeze of lime juice.
Serve in tortillas, top with mixed greens, red onion, plain greek yogurt, avocado, and corn.
1. optional: hot sauce, mexican cheese blend, tomatoes, salasa

Calories 426

Calories from fat 117

Calories from saturated fat 17.8

Total Fat 13.0 g

Saturated Fat 2.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.6 g

Monounsaturated Fat 7.3 g

Cholesterol 139 mg

Sodium 377 mg

Potassium 1298 mg

Total Carbohydrate 51 g

Dietary Fiber 11.7 g

Sugars 13.6 g

Protein 32 g