Garden Shrimp Tacos
  • 4ripe Roma tomatoes
  • 1/2bunch scallions, chopped
  • 3ounces green beans, sliced lengthwise down the center
  • 1small yellow onionsliced into rings
  • 8 large jumbo shrimp, peeled and deveined
  • 2 cloves garlicminced
  • 1 lemon, juiced
  • 1/2 cup feta cheese, crumbled
  • 1 avocadopeeled, pitted and chopped
  • Hot sauceoptional
  1. Preheat oven to 350°.
  2. Place tomato slices, scallions, green beans, and onion slices in a ceramic dish. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes, until softened. Cut into smaller pieces.
  3. Meanwhile, combine shrimp, lemon juice, minced garlic, salt, and pepper in a bowl. Oil a grill pan thoroughly and place over medium-high heat. Remove shrimp from bowl and grill for about 2-3 minutes on each side until pink. Chop into bite-size pieces.
  4. Either over an open flame or with a Mexican tortilla warmer plate, heat corn tortillas until browned. To assemble tacos, add a portion of grilled shrimp, roasted vegetables, feta cheese, and avocado to each warm tortilla and fold in half. Serve warm with a little hot sauce.
Recipe Notes
Nutrition Facts
Garden Shrimp Tacos
Amount Per Serving
Calories 2263 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 37mg 12%
Sodium 263mg 11%
Total Carbohydrates 34g 11%
Dietary Fiber 8g 32%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2): 263 cal, 10g fat (5g mono, 2g poly, 4g sat), 37mg chol, 11g protein, 34g carb, 8g fiber, 263mg sodium