Easy Shrimp Tacos
Ingredients
The tacos
-
8
pieces
corn tortillas
-
1
lb
shrimp, peeled and deveined
-
½
head
cabbage, thinly sliced (about 5 cups)
The sauce
-
6
oz
fat free Greek yogurt
-
¼-½
tsp
cayenne pepper
-
2
tbsp
fresh lime juice
-
¼
cup
chopped cilantro
-
4
tsp
extra virgin olive oil
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Heat the corn tortillas in a dry skillet until warm and slightly browned, then set aside.
- In a small bowl, mix together the Greek yogurt, cayenne pepper, lime juice, cilantro, and salt to create the sauce, then set aside.
- In a skillet, heat 2 teaspoons of olive oil and cook the cabbage until just wilted, then season with salt and pepper and set aside.
- Cut the shrimp into thirds for bite-sized pieces.
- Sauté the shrimp in another 2 teaspoons of olive oil, seasoning with salt, pepper, and cayenne, cooking until they turn pink.
- Assemble the tacos by placing cabbage, shrimp, and the creamy cilantro sauce on the warmed tortillas.
Nutrition Facts (estimated)
Servings
4 servings
Calories
179
Total fat
6g
Total carbohydrates
25g
Total protein
7g
Sodium
39mg
Cholesterol
2mg
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