Reader Misha King explains why this Cooking Club recipe is a favorite: "This dish is super-easy to make and is bursting with flavors. I use refrigerated fresh salsa—it tastes way better than the kind in a jar. When I'm feeling adventurous, I add some hot sauce to the shrimp and some thinly sliced sautéed onions and bell peppers to give the dish an extra kick."
Garlic Shrimp and Avocado Tacos To create a healthier guacamole to accompany these seafood tacos, cucumbers and cilantro are blended with mashed avocados, increasing the yield and adding flavor without contributing more fat. 1 avocado, diced
1 cup finely chopped peeled cucumber
3 tablespoons minced cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
16 shelled, deveined uncooked medium shrimp, tails removed
2 garlic cloves, minced
8 corn taco shells, warm
3 cups baby spinach
1 cup purchased salsa
1/2 cup nonfat sour cream
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