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- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 8 corn tortillas
- 2 cups shredded cabbage (red or green)
- 1 avocado, diced
- 1/4 cup cilantro, chopped
Toss the shrimp with olive oil, lime juice, and spices.
Heat a nonstick skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1-3 minutes per side (depending on size) until cooked through. Shrimp are cooked through when they begin to curl and are opaque. These shrimp can also be cooked on the grill for about 2 minutes per side. Or cooked under the broiler for 3-5 minutes.
Toast the corn tortillas over an open flame if possible for best results. Assemble tacos by placing shrimp in the arm corn tortilla with cabbage, avocado, cilantro, and a drizzle of shrimp taco sauce.
To make the shrimp taco sauce: Blend 3/4 cup Greek yogurt, 1/4 cup mayonnaise (or sour cream), 1 lime, juice and zest (2 if small or not juicy), 1/2 cup cilantro, 2 green onions, 1 clove garlic, 1 jalapeno (seeded for less spice), salt, and pepper. If possible make the sauce at least 1 hour before serving the tacos.
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