Tex-Mex cooking has something that appeals to everyone. But when you have to watch your diet for health or weight reasons, sometimes you feel you have to give up your favorite comfort foods. Author Kelley Coffeen has changed that with her new cookbook, Tex-Mex Diabetes Cooking: More than 140 Authentic Southwestern Favorites. While this book showcases diabetes friendly recipes, this is really a book for anyone who’s trying to eat a little smarter. Who doesn’t love a healthy burrito or fajita?
Kelley hails from the southwest and is a culinary expert in the art of Tex-Mex. She not only gives you delicious, healthy recipes, she also gives you a tour of the region and what makes this food so special. In honor of the new release of the books release, I’m showcasing one of the delicious recipes. These Tex-Mex Shrimp Tacos are a delicious and healthy way to stick to your eating plan. Please note that this recipe features other side recipes that are featured in the book. If you are interested in trying this out for yourself, get a copy for yourself here.
This recipe serves 8 and is 120 calories each.
Ingredients:
3 cups Tex-Mex Shrimp, warmed and chopped (page 156)
8 (6-inch) Fresh Corn Tortillas, warmed (pages 72-75)
1 tablespoon chopped fresh cilantro
2 cups chopped mixed greens
1/2 cup Mexican White Sauce (page 53)
Instructions:
1) To build the tacos, divide the Tex-Mex Shrimp equally among the tortillas.
2) Top the tortillas with cilantro and greens, drizzle with sauce and fold in half.
Ingredients
- 3 cups Tex-Mex Shrimp, warmed and chopped
- 8 (6-inch) Fresh Corn Tortillas, warmed
- 1 tablespoon chopped fresh cilantro
- 2 cups chopped mixed greens
- 1/2 cup Mexican White Sauce
Method
- To build the tacos, divide the Tex-Mex Shrimp equally among the tortillas.
- Top the tortillas with cilantro and greens, drizzle with sauce and fold in half.
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