Meals in Minutes- Seafood

Number of servings: 4
1 lb Shrimp, peeled and deveined
1 clove Garlic, minced
1 tsp Chili powder
2 T Olive oil, divided
1 Lime (juice only)
8 Corn tortillsas or taco shells
Salsa:
1 Avocado, diced
1 Medium tomato, diced
1 clove Garlic, minced
1/4 Red or sweet onion, finely chopped
2-3 T Fresh lime juice
1/4 c Fresh cilantro, chopped
NUTRITION FACTS
Per Serving (1 1/4 cup): 
Calories: 152
Fat: 3 grams
Saturated fat: 1 grams 
Cholesterol: 13 milligrams
Sodium: 155 milligrams
Carbohydrate: 28 grams
Fiber: 3 grams
Protein: 6 grams
Heat oil in a saucepan over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add squash or pumpkin, broth, nutmeg, and white pepper; bring to a boil over high heat. Reduce heat; cover and simmer about 15 minutes or until vegetables are very tender. Puree soup in saucepan with had held immersion blender or transfer in batches to food processor or blender. Return soup to saucepan. Stir in half and half; heat through. Add additional half and half, if necessary, to thin soup to desired consistency.
*Recipe adapted from "Diabetic Cooking" magazine
Lime Shrimp Tacos
w/ Avocado Salsa