Recipes
DIRECTIONS
Stir together the sour cream, 2 tablespoons lime juice, chile, salt and pepper; set aside.
In a large bowl, combine the shrimp, grapes, cilantro, scallions, 3 tablespoons lime juice, Worcestershire sauce and water. To serve, layer each tortilla with lettuce, the shrimp mixture and top with the sour cream mixture.
Ingredients
1 cup light sour cream
5 tablespoons lime juice (divided)
1 teaspoon ground chipotle chile
1/8 teaspoon each kosher salt and freshly ground black pepper
1 pound cooked baby shrimp
1 1/2 cups green California grapes, halved
1/4 cup chopped cilantro
2 scallions, thinly sliced
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon water
4 crisp corn tortillas (tostadas)
4 cups shredded curly green leaf lettuce
DIRECTIONS
Stir together the sour cream, 2 tablespoons lime juice, chile, salt and pepper; set aside.
In a large bowl, combine the shrimp, grapes, cilantro, scallions, 3 tablespoons lime juice, Worcestershire sauce and water. To serve, layer each tortilla with lettuce, the shrimp mixture and top with the sour cream mixture.
Notes
This is a Gluten-free recipe
Servings
Makes 4 servings
Nutritional Information
Nutritional information per serving: Calories 280; Protein 20 g; Carbohydrate 28 g; Fat 11 g (35% Calories from Fat); Saturated Fat 5 g (16% Calories from Saturated Fat); Cholesterol 165 mg; Sodium 860 mg; Fiber 2 g
