5 Low-Calorie Mexican Recipes

For a truly light Cinco de Mayo treat, cook up these easy citrus-infused shrimp tacos. Instead of a heavy cream garnish, this recipe calls for Greek yogurt crema that helps pare down calories and fat! Feel free to indulge in several of these tacos without worrying about your waistline.

Ingredients:
For shrimp and marinade:
1/2 c. orange juice
2 tbsp. fresh lime juice
2 tbsp. chopped jalapeno chiles
1 clove garlic, finely chopped
1 lb. uncooked medium shrimp, peeled, deveined

For cucumber salsa fresca:
2 plum (Roma) tomatoes, seeded, chopped
2 tbsp. chopped jalapeno chiles
1/4 c. chopped red onion
1/4 c. chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 c.)
1/4 tsp. salt

For yogurt crema:
1 6 oz. container Yoplait Greek Fat Free plain yogurt
2 tbsp. orange juice

For tortillas:
8 Old El Paso flour tortillas for soft tacos and fajitas (6 in.), heated as directed on package

Directions:
In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes. Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients. Drain shrimp; discard marinade. Heat 12-in. nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

Makes 8 servings.

Recipe provided by Betty Crocker