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TACOS (Low in calories, but big in taste)

SHRIMP TACO (takes 18 min to prepare and only 308 calories pre serving)
Ingredients:
1 1/2 tsp. olive oil
2 cloves garlic, crushed
3/4 tsp. ground cumin, divided use
1/2 tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
1/4 cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh lime wedges (for garnish; optional)

PREPARATION (Mix #1 in a bowl / Mix # 2 in a bowl)

1. Combine oil, garlic, 1/2 tsp. cumin, chili powder, and shrimp in a medium bowl; mix well
2. Combine yogurt, remaining 1/4 tsp. cumin, lime peel, lime juice, and cilantro mix well.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp and avocado
6. Garnish with cilantro and lime if desired, drizzle each with taco with a small spoonful of yogurt mixture.

NUTRITION FACTS: (per serving)
Calories                   308
Total Fat                  12g
Saturated Fat            2g
Cholesterol         143mg
Sodium                687mg
Total Carbohydrate  33g
Dietary Fiber             8g
Sugars                         3g
Protein                      21g



CHIPOTLE VEGAN TACOS (prepare in 18 min and only 166 calories per serving)
Ingredients:
2 tsp. olive oil, divided use
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/2 tsp. chipotle powder (or 1 Tbsp. chopped canned chipotle chilies)
2 cloves garlic, finely chopped
1 (14oz) package extra firm tofu, sliced into approximately 2x3- inches sticks
                    (marinate for 30 minutes)
8 large cabbage (or hearty lettuce) leaves
1/2 medium avocado, mashed or sliced
1/2 cup fresh tomato salsa

PREPARATION:  (marinate tofu first)
1. Combine 1 tsp. oil, lime juice, cumin, chipotle powder, garlic in a shallow glass baking pan; mix well
2. Add tofu; toss gently to blend, Marinate, covered, for 30 minutes. Drain and reserve marinade. Set aside
3. Heat remaining 1 tsp. oil in medium skillet over medium-high heat.
4. Top each cabbage leaf evenly with tofu, avocado and salsa.

NUTRITION FACTS: (per serving)
Calories                      166
Total Fat                    11g
Saturated Fat              1g
Cholesterol               0mg
Sodium                  175mg
Total Carbohydrate  11g
Dietary Fiber               3g
Sugars                          3g
Protein                         9g


SPICY SHREDDED PORK TACOS WITH PINEAPPLE SALSA
Slow-Cooked Pork Loin (cook about 30 mins.)
Ingredients:
1lb. raw pork loin, boneless, visible fat removed, cut into 4 large pieces
1 (7oz cup) can sliced jalapenion (or freshly sliced)
1 1/2 cup finely cubed fresh pineapple
2 medium shallots, finely chopped
2 Tbsp. fresh lime juice
1/4 tsp. ground cumin
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1/2 cup thinly sliced radishes

PREPARATION:
1. Place pork loin, jalapenos, tomatillo salsa in a slow cooker for 3-4 hours.
     (until pork isn't pink and easy to shred)
2. Remove pork from liquid.  Cool for 20 minutes.  Shred pork, discard any visible fat.
3. Combine pineapple, shallots, lime juice and cumin, mix well and set aside
4. Top each tortillia evenly with pork, salsa and radishes.

NUTRITION FACTS (per serving)
Calories                        301
Total Fat                        7g
Saturated Fat                2g
Cholesterol               59mg
Sodium                   864mg
Total Carbohydrate   31g
Dietary Fiber                5g
Sugars                           4g
Protein                         25g























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