Shrimp Tacos
These healthy shrimp tacos are perfectly seasoned, and topped with a fresh cilantro lime yogurt sauce and crunchy cabbage for a great fresh, and easy dinner.
Servings: 5 tacos
Calories: 134kcal
Ingredients
For the Cilantro Greek Yogurt Sauce:
- 6 oz plain Greek yogurt
- 1/4 cup chopped cilantro
- 2 TBS fresh lime juice
- 1/2 tsp cayenne pepper
For the Shrimp Tacos:
- 5 corn tortillas
- 12 frozen shrimp (defrosted and tail removed)
- 1/2 tsp cayenne pepper
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1 TBS olive oil
- 1/4 head of cabbage (thinly sliced and chopped)
Instructions
For the Cilantro Greek Yogurt Sauce:
- Mix the ingredients together for the sauce, greek yogurt, cilantro, lime juice, cayenne pepper, and a dash of salt. Set the sauce aside in the fridge until needed.
- Heat the 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 tortilla warmer, or on a baking pan in the warm oven with a damp cloth over the top until ready to eat. Repeat with all 5 corn tortillas.
- Cut shrimp into thirds, and add them to a bowl. Sprinkle with cayenne pepper, Old Bay seasoning, and salt and pepper, and toss to combine.
- Heat the olive oil (about 1 TBS) in a medium skillet. Add shrimp to skillet and cook about 2 to 3 minutes, then flip and cook another couple minutes until shrimp are cooked through, and have turned white, pink, and opaque.
- Assemble the tacos, spread about 1 TBS sauce down the middle of the corn tortilla, then sprinkle with shredded cabbage, and top with shrimp pieces.
- Add your choice of toppings, and enjoy.
Nutrition
Calories: 134kcal | Carbohydrates: 17g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 32mg | Sodium: 401mg | Potassium: 222mg | Fiber: 3g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 1mg