Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
Yield

4 servings (serving size: 3 tacos)

Ingredients

* 3 tablespoons black peppercorns
* 3 quarts water
* 1 tablespoon salt
* 1 teaspoon ground red pepper
* 2 limes, quartered
* 1 pound medium shrimp, peeled and deveined
* 1/2 cup coarsely chopped fresh cilantro
* 1/4 cup fresh lime juice
* 1 tablespoon minced seeded jalapeño pepper
* 12 (6-inch) corn tortillas
* 3/4 cup chopped peeled tomato
* 1/2 cup reduced-fat sour cream
* 1/2 cup chopped green onions

Preparation

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

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