A healthy shrimp taco with lime, cilantro Greek yogurt sauce and cayenne pepper kick.
- 12 frozen shrimp (defrosted and tail removed)
- 1/2 tsp Old Bay Seasoning
- 1 tsp cayenne pepper (divided)
- salt and pepper to taste
- 6 oz plain Greek yogurt
- 1/4 cup chopped cilantro
- 2 Tbs. fresh lime juice
- 1/4 a head of cabbage (thinly sliced and chopped)
- 5 corn tortillas
- olive oil
- toppings - grated cheese, tomatoes, avocado (optional)
Mix to your Greek yogurt; the cilantro, lime juice, 1/2 tsp cayenne pepper and a dash of salt. Set aside in fridge to blend flavors.
Heat corn tortillas on a dry skillet over medium heat until brown spots appear, flip and do the same for the other side. Store on a warm plate or in a tortilla warmer to keep until ready to eat. Repeat with all 4 corn tortillas.
Cut shrimp into thirds; sprinkle with cayenne pepper, salt and pepper and Old Bay Seasoning
Heat olive oil (about 1 TBS) in a medium skillet. Add shrimp to skillet and cook thoroughly. This takes just a few minutes until the shrimp have turned white throughout.
Build your taco. I like spreading the sauce over the body of the corn tortilla, adding the cabbage and than the shrimp with a sprinkle of grated cheddar cheese.