Mini-Mushroom & Shrimp Tacos – Soooooo Low Fat!

We love tacos, and often fall back on them for a quick meal. We always make them low-fat and nutritious. Recently we were craving a shrimp taco and had no fat-free tortillas on hand, or time (well, really no desire) to make them from scratch. What I did have was a pack of won-ton wrappers. Won-ton wrappers are fat-free and love calorie. These had to be a good substitute, and they were. Infact, so good I will use them again. These mini-tacos are great for a meal, and perfect for an appetizer. Try them out!

1 tablespoons olive oil

1/4 C finely minced onion

1/3  C finely minced celery

1 C packaged cabbage slaw mix (Make your own by chopping up carrots and cabbage!)

1/4 C diced, roasted, red peppers

2 cups rough chopped mushrooms.  A combination of portabella and shiitake is good.

1/2 tsp ground pepper

1/4 tsp black pepper

1/2 tsp ground ginger

1/4 tsp cardamom

1 tablespoon peanut butter (optional)

2 tablespoons light soy sauce

1/4 cup vegetable stock

*Optional: Enough cooked shrimp for two per taco

1-package won-ton wrappers

In skillet heat olive oil and sauté onion, celery, and mushrooms until soft. Add red peppers. Reduce heat and stir in spices and soy sauce.  Add stock, and peanut butter.  Gently stir to coat vegetables.   Remove from heat.  Add shredded cabbage. Stir well. If dry, add a bit more stock, a few tablespoons at a time.  Return to heat and add cooked shrimp and heat 2 minutes. Mixture should be just moist enough to hold together, not wet or too juicey.

Mist that won-ton wrapper (what will be the outside of your taco ‘shell’) with olive oil.This will help to crisp your shell. Fold in half, triangle shape.  Fill with mushroom mixture and close with toothpick. Place in oiled loaf pan to help keep won-tons upright. Bake at 375 degrees for 15 minutes or until you reach your desired level of crispiness. Remove from oven and take out toothpicks.

Drizzle with lime juice. Serve with sweet chili sauce.