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Hungry Girl Today: 5.8.12


HG's Crispylicious Shrimp Tacos

Taco the Town
Try our lightened-up spin on those trendy fried shrimp tacos...

1/3 cup Fiber One Original bran cereal
1/8 tsp. each salt and black pepper
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
3 oz. raw small shrimp (about 12 shrimp), peeled, tails removed, deveined
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. fat-free mayonnaise
1/2 tsp. Mexican hot sauce
Four 6-inch corn tortillas
1/2 cup bagged coleslaw mix
1/4 cup fresh salsa or pico de gallo
1 tbsp. chopped cilantro
Optional: lime wedges, additional hot sauce

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.

Place cereal in a small sealable bag, squeeze out the air, and seal. Finely crush with a meat mallet or other heavy utensil. Transfer crumbs to a wide bowl and mix in seasonings.

Place shrimp in another wide bowl and pat dry. Top with egg substitute and toss to coat. One at a time, shake shrimp to remove excess egg, and coat with crumbs. Evenly lay shrimp on the baking sheet.

Bake for 5 minutes. Flip shrimp. Bake until cooked through and crispy, about 5 more minutes.

Meanwhile, in a small bowl, thoroughly mix mayo with hot sauce.

Microwave tortillas for 10 seconds, or until warm. Evenly distribute mayo mixture among the tortillas, followed by coleslaw mix, salsa or pico de gallo, shrimp, and cilantro. Wrap 'n chew!


Serving Size: 2 tacos (1/2 of recipe)
Calories: 191
Fat: 2.5g
Sodium: 618mg
Carbs: 34.5g
Fiber: 7g
Sugars: 3.5g
Protein: 12.5g