Description
These Shrimp Tacos are a delicious and easy-to-make meal that’s perfect for a quick weeknight dinner or a fun weekend lunch. Flavorful shrimp with a hint of spice, creamy slaw, and tangy sauce all wrapped up in warm tortillas create a perfect bite every time.
Ingredients
Units
Scale
For the Shrimp Tacos:
- 1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed)
- 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 6 to 8 corn or flour tortillas
For the Slaw and Shrimp Taco Sauce:
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled
- 1/2 small jalapeno, seeds and membranes removed
- 1/4 cup tightly packed fresh cilantro leaves
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
- 2 cups shredded cabbage or slaw mix
Instructions
- Rinse and pat the shrimp dry: Transfer shrimp to a bowl, drizzle with 1/2 tablespoon olive oil, sprinkle with chili powder, chipotle chili, cumin, and salt. Toss to coat.
- Prepare sauce and slaw: Process yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Toss cabbage with sauce.
- Cook the shrimp: Sauté shrimp in olive oil until cooked through, about 4 minutes. Do not overcook.
- Warm tortillas and assemble: Fill tortillas with shrimp, top with slaw, sauce, lime juice, and desired toppings. Serve hot.
Notes
- The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days.
- Slaw can be stored in the refrigerator for up to 2 days.
- Any extra sauce can be refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
