Description
Quick and flavorful shrimp tacos that are easy to prepare and perfect for any day of the week.
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 a head of cabbage (thinly sliced, about 5 cups)
- 1 lb shrimp (defrosted, 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
Serve with extra lime wedges on the side and consider pairing with avocado toast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 120mg