Stay Slim Dairy-Free Shrimp Taco Recipe

Mexican: The Dairy-Free, Fresh-Tasting Taco

While Mexican restaurants in the United States often serve enchiladas covered in melted cheese and then topped with a dollop of sour cream, tacos are a much lighter -- and authentically Mexican -- dish. This sautéed shrimp version is especially healthful, punched up with fresh tomatoes and lime juice.

 

Servings: Serves 4

Ingredients

• 1 Tbsp. olive oil
• 1 small onion , roughly chopped
• 3 cloves garlic
• 2 dried chipotle chilis , seeded and chopped
• 3 tomatoes , roughly chopped
• 2 Tbsp. olive oil
• 2 1/2 pounds shrimp , peeled and deveined
• 1/4 cup lime juice to taste
• Cilantro

Directions

Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers, and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt and cook for 1 minute before removing from heat.

Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.

Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with corn tortillas. 

Enjoy!

Stay Slim Meals: Pad Thai Noodles

Thai: Sweet Noodles Done Light

Pad Thai is one of the tastiest noodle dishes in Asian cooking, but most renditions are also swimming in oil, which means the typical takeout box will contain 1,140 calories and 7 grams of saturated fat. Make it yourself so you can pile on the vegetables and use fewer rice noodles. This recipe offers other tweaks to lighten the dish.

 

Servings: Makes 4 servings

Ingredients

• 1/4 cup fish sauce
• 1/4 cup light brown sugar , packed
• 1/3 cup rice vinegar or distilled white vinegar
• 1 teaspoon paprika
• 7 ounces (1/2-inch-wide) dried rice noodles
• 3 tablespoons vegetable oil
• 1 clove garlic , minced
• 1 pound medium shrimp , shelled and deveined
• 4 ounces baked or fried tofu , cut into 1/4" x 1" squares (about 1 cup)
• 2 large eggs , lightly beaten, optional
• 1/2 cup chopped scallions (green parts only, cut into 1-inch lengths)
• 1/2 cup chopped roasted peanuts , plus additional for garnish
• 3 cups bean sprouts , plus additional for garnish
• 1/2 cup sliced red pepper
• 1 lime , cut into wedges

Directions

Stir together all the sauce ingredients until the sugar is dissolved. Meanwhile, soak the noodles in warm water to cover, about 30 minutes or until softened; drain.

Heat the oil in a wok or large skillet over high heat until hot but not smoking. Add the garlic and sauté, stirring, about 20 seconds, just until fragrant. Add the shrimp and cook, stirring, about 2 minutes, until pink and not quite cooked through. Stir in the noodles until coated with the oil.

Add the sauce to the noodles and cook, stirring occasionally, 5 to 7 minutes, or until the liquid is absorbed; add water if necessary to soften the noodles. Stir in the tofu.

If using the eggs, create a well in the center of the wok by pulling the noodles to the side. Add the eggs and cook, stirring, until firm. Stir in the scallions, peanuts and bean sprouts; blend well and heat through. Transfer the noodles to a serving platter and garnish with the red pepper, bean sprouts, peanuts and lime.

For a healthier version: Reduce the fish sauce and brown sugar to 2 tablespoons each. Cut the vegetable oil to 1 tablespoon, and use only baked tofu. If using eggs, substitute one egg white for one of the eggs. Use dry roasted peanuts, and reduce to 1/4 cup.

Recommended ingredients: Fish sauce and tofu are available at most supermarkets, specialty stores and health food stores.

Nutritional Information

(Baked tofu and without eggs) 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein

(Healthier version without eggs) 463 calories, 12 grams fat, 2 grams saturated fat, 991 mg sodium, 58 grams carbohydrate, 31 grams protein

From the January 2003 issue of O, The Oprah Magazine