Shrimp Tacos

Name: Shrimp Tacos
Ingredients: 3 tablespoons black peppercorns; 3 quarts water; 1 tablespoon salt; 1 teaspoon ground red pepper; 2 limes, quartered; 1 pound medium shrimp, peeled and deveined; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup fresh lime juice; 1 tablespoon minced seeded jalapeno pepper; 12 (6-inch) corn tortillas; 3/4 cup chopped peeled tomato; 1/2 cup reduced-fat sour cream; 1/2 cup chopped green onions

13 ingredients

2 steps

Ingredients

3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeno pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions

Directions

1

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
2

Combine shrimp, cilantro, lime juice, and jalapeno pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.