Description
A vibrant and flavorful dish of shrimp tacos complemented by a zesty cilantro lime slaw, perfect for any occasion.
Ingredients
Scale
- 8 corn tortillas
- 3 cups green cabbage, shredded
- 2 avocados, mashed
- ¼ cup Cotija cheese
- ⅓ cup red onion, thinly sliced
- Lime wedges, for serving
- 1 lb shrimp, peeled and deveined
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp parsley flakes
- 2 garlic cloves, minced
- ½ tsp salt
- Freshly ground pepper to taste
- 3 tbsp olive oil
- 5 green onions, chopped
- ½ cup cilantro leaves
- Juice of 2 limes
- ½ jalapeño pepper (optional or to taste)
- ½ cup nonfat Greek yogurt
- ¼ tsp salt (or to taste)
- Freshly ground pepper to taste
Instructions
- Combine the olive oil, green onions, cilantro leaves, minced garlic, lime juice, salt, pepper, Greek yogurt, and jalapeño pepper in the bowl of your food processor or blender.
- Pulse until smooth. If it’s too thick, add a bit of water.
- Season the shrimp with minced garlic, chili powder, ground cumin, parsley flakes, salt, pepper, olive oil.
- Heat a large skillet over medium-high heat.
- Cook the shrimp for 2 minutes on each side. Set aside.
- Save some of the sauce for drizzling over the tacos, and mix the rest with the shredded cabbage. Set aside.
- Assemble the tacos with mashed avocado, slaw, cooked shrimp, red onion, and Cotija cheese.
- Serve with lime wedges and extra sauce.
Notes
Consider marinating shrimp for added flavor. Customize toppings to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 160mg