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Ingredients

• 2 tablespoon(s) olive oil
• 2 clove(s) garlic, minced
• 1 whole(s) garlic clove
• .5 cup(s) finely diced onion
• 2 tablespoon(s) tomato paste
• 1 package(s) (14-ounce) frozen tamarind pulp (such as Goya), defrosted
• 3 tablespoon(s) molasses
• .25 teaspoon(s) cayenne pepper
• Salt
• 1  avocado, peeled and pitted
• 16  (6-inch) corn tortillas
• 32  (about 1 1/2 pounds) jumbo shrimp, peeled and deveined
• 1.5 cup(s) chopped Napa cabbage
• 1 medium cucumber, sliced lengthwise into 1/4-inch strips
• 1 medium tomato, diced
• 16  pickled jalapeño slices, halved
• 4  limes, halved (for garnish)

Description

These Shrimp Tacos Save 444 Calories And 45 Grams Of Fat Per Serving, Compared With Typical Beef Tacos In Flour Tortillas With Guacamole, Sour Cream, And Cheddar.

Delish