Grilled shrimp tacos with tomato-pineapple salsa

By barbsjustagirl

357 calories, 11g fat, 1g saturated, 20g protein

Ingredients

• Cooking spray
• 1 large tomato, diced
• 1 cup diced pineapple (about 1/4 whole pineapple)
• 1/2 small red onion, diced
• 1 small jalapeno, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 Tbsp fresh lime juice, plus 4 wedges for serving
• 1/4 cup nonfat sour cream
• 3 Tbsp skim milk
• 8 6" corn tortillas
• 1 pound large shrimp, peeled and deveined
• 1 avocado, peeled, pitted and sliced lengthwise into 16 wedges

Preparation

Step 1

1. Coat a grill with cooking spray then heat to medium-high. Meanwhile in a medium bowl mix together tomato, pineapple, onion, jalapeno, cilantro and lime juice; set aside.
2. In a small bowl whisk together sour cream and milk to make a crema sauce; set aside.
3. Wrap tortillas in foil and place on grill for 4 minutes or heat each directly on grates for 30 seconds per side. Meanwhile, skewer shrimp and place on grill. Cook for 2 minutes then flip and cook for 2 minutes more until opaque and cooked through.

4. Remove shrimp from skewers and tortillas from foil. Place two tortillas on each of four plates and divide shrimp evenly among them. Serve with salsa, crema, avocado slices and lime wedges on the side.