Description
Quick and delicious shrimp tacos with fresh ingredients and vibrant flavors, perfect for a weeknight dinner.
Ingredients
Scale
- 8 corn tortillas
- 6 oz fat-free Greek yogurt
- 1/4–1/2 tsp cayenne pepper
- 2 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- 4 tsp extra virgin olive oil (divided)
- 1/2 head of cabbage (thinly sliced, about 5 cups)
- 1 lb shrimp (defrosted if frozen, peeled & deveined)
- Salt and pepper to taste
Instructions
- Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
- Mix the Greek yogurt, cayenne pepper, lime juice, cilantro, and salt in a small bowl, then set aside.
- Heat two teaspoons of olive oil in a medium non-stick skillet and add the sliced cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper then set aside.
- Cut the shrimp into thirds to create bite-size pieces. Sauté in the remaining two teaspoons of olive oil and season with salt, pepper, and a dash of cayenne over medium heat just until done.
- Build your taco by placing a scoop of cabbage on the warmed tortillas, then topping with shrimp and cilantro sauce. Enjoy!
Notes
These tacos are best served immediately while the ingredients are fresh and warm. Serve with lime wedges for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg