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<br>https://www.hungry-girl.com/chew/show/2282
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<br>Hungry Girl Today: 5.8.12
<br>CHEW THE RIGHT THING
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<br>BITE IT!
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<br> HG's Crispylicious Shrimp Tacos
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<br>Taco the Town  
<br>Try our lightened-up spin on those trendy fried shrimp tacos...
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<br>Ingredients:
<br>1/3 cup Fiber One Original bran cereal
<br>1/8 tsp. each salt and black pepper
<br>1/8 tsp. garlic powder
<br>1/8 tsp. cayenne pepper
<br>3 oz. raw small shrimp (about 12 shrimp), peeled, tails removed, deveined
<br>1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
<br>2 tbsp. fat-free mayonnaise
<br>1/2 tsp. Mexican hot sauce
<br>Four 6-inch corn tortillas
<br>1/2 cup bagged coleslaw mix
<br>1/4 cup fresh salsa or pico de gallo 
<br>1 tbsp. chopped cilantro 
<br>Optional: lime wedges, additional hot sauce
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<br>Directions:
<br>Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
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<br>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.
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<br>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. 
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<br>Bake for 5 minutes. Flip shrimp. Bake until cooked through and crispy, about 5 more minutes.
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<br>Meanwhile, in a small bowl, thoroughly mix mayo with hot sauce.
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<br>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!
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<br>MAKES 2 SERVINGS
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<br>Serving Size: 2 tacos (1/2 of recipe)
<br>Calories: 191
<br>Fat: 2.5g
<br>Sodium: 618mg
<br>Carbs: 34.5g
<br>Fiber: 7g
<br>Sugars: 3.5g
<br>Protein: 12.5g
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<br>PointsPlus