Time: 30 minutes
Shopping Tip: Look for canned chopped green chiles in the international aisle.
Serve with Avocado and Radish Salad: Combine 2 tablespoons white vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl. Add 1 large peeled chopped ripe avocado, ½ cup thinly sliced radishes, and 4 cups mixed baby greens; toss gently to coat. CALORIES 154; FAT 14.1g (sat 2g); SODIUM 149mg
View Recipe: Citrus-Glazed Shrimp with Cilantro Rice