Serves 4 / If you prefer, double up on tortillas to ensure tacos won't fall apart. Serving tip: Top with plain yogurt to tame the spicy heat.

8 large (7-8 inch) corn tortillas

2 cups bagged coleslaw mix, firmly packed

¼ cup loosely packed cilantro leaves

2 green onions, thinly sliced

2-4 teaspoons minced jalapeño pepper (optional)

2½ tablespoons lime juice

2 tablespoons olive oil, divided

⅛ teaspoon salt

24 peeled, deveined large shrimp

4 teaspoons salt-free blackening seasoning or chili powder

¼ teaspoon salt

Lime wedges (optional)

  1. Preheat oven to 300°. Wrap tortillas in alu-minum foil and place on middle oven rack.

  2. In a medium bowl, combine coleslaw mix, cilantro, green onions, and jalapeño (if using). Whisk together lime juice, 1 tablespoon oil, and ¼ teaspoon salt, then mix into slaw.

  3. Heat a large skillet over medium-high heat. Blot shrimp to remove excess moisture, then toss with blackening seasoning or chili powder plus ⅛ teaspoon salt. Add remaining 1 tablespoon oil to hot pan. Arrange shrimp in pan in a single layer. Sear for 2 minutes, then turn and cook for another 2 minutes, until opaque.

  4. Top each tortilla with three shrimp apiece. Divide slaw among tacos. Squeeze additional lime juice over tacos, if desired. Serve immediately.

PER SERVING: 241 cal, 33% fat cal, 9g fat, 1g sat fat, 64mg chol, 13g protein, 29g carb, 5g fiber, 248mg sodium