Community of Learning

Here’s a delicious, colorful, easy and healthy recipe for a restaurant favorite. And it’s versatile, too. Try substituting grilled chicken, firm white fish or flank steak for the shrimp.

Ingredients:
Olive oil cooking spray
1 medium red onion, cut into 1/3-inch sections,
and separated into strips
1 large green or yellow bell pepper, cut into 1/3-inch strips
2 cloves garlic, minced, or ¼ teaspoon garlic powder
8 ounces large shrimp (about 25 per pound),
peeled and deveined
2 teaspoons Worcestershire sauce
1 tablespoon lemon or lime juice
1 teaspoon ground cumin
Freshly ground pepper to taste
1 tablespoon chopped cilantro (optional)
4 7-inch 98% fat free flour tortillas

Garnishes:
1 cup loosely packed shredded lettuce
½ cup chopped fresh tomatoes
¼ cup mild or hot salsa
¼ cup thinly sliced mushrooms

Preparation:
Lightly coat a large nonstick skillet with cooking spray. Add the onion, bell pepper, and garlic. Sauté over medium-high heat, stirring often, until the vegetables are crisp-cooked, about 3 minutes. Add the shrimp and continue to cook, stirring often, until they turn pink and are just opaque but still moist in the center (cut to test), 3 to 5 minutes. Stir in the Worcestershire sauce, lemon or lime juice, cumin, pepper, and cilantro (if using). Turn the heat to low.

Prepare the tortillas by wrapping them in damp paper towels and heating for 45 seconds to 1 minute in the microwave on HIGH, or follow the directions on the tortilla package.

To serve, spoon the shrimp mixture into the warmed tortillas, dividing equally. Pass the garnishes separately.

Makes 2 servings

PER SERVING:
362 calories (9% calories from fat), 4g total fat (0.4g saturated fat), 30g protein, 60g carbohydrates, 13g dietary fiber, 175mg cholesterol, 409mg sodium

JOSLIN EXCHANGES: 3 very low fat protein, 3 carbohydrate (3 bread/starch) 2 vegetable.