Wednesday, February 2, 2011

Super Simple Shrimp Tacos

I first had fish tacos at a restaurant a few months ago and I instantly fell in love with them.  If you want a quick, healthy, restaurant quality recipe for enjoying them at home, then this is it.  But heck, even if you've never had fish tacos before, this is a great way to try them.  These were easy to prep and full of all the flavors I was looking for.  Definitely a keeper.  Can't wait to make them again! 

Super Simple Shrimp Tacos

  • 1 lb frozen peeled & deveined cooked shrimp, defrosted
  • 6 oz fat free plain greek yogurt
  • ¼ cup chopped cilantro
  • 2 tbsp fresh lime juice
  • 1/2 tsp cayenne pepper
  • ½ a head of cabbage, thinly sliced
  • 8 corn tortillas (flour tortillas will work as well, but use corn if you can)
  • 4 tsp extra virgin olive oil
  • Salt and pepper to taste

  1. Combine yogurt, cayenne, lime juice, cilantro, and salt in a small bowl and set aside.
  2. Heat a dry skillet over medium heat.  Place tortillas in the skillet and heat just until warm and starting to form small brown spots.  Set aside on a plate and cover with a clean kitchen towel.
  3. Add two teaspoons of olive oil to the same skillet over medium heat.  Add cabbage.  Cook for approximately 4 minutes.  Season with salt and pepper.  Set aside.
  4. Cut defrosted shrimp into thirds.  Heat 2 teaspoons of olive oil in the same skillet over medium heat and season with salt, pepper, and a dash of cayenne.  Cook for 2-3 minutes, just until warmed.  (Be careful not to overcook!)
  5. Assemble the tacos by placing the cilantro sauce, shrimp, and a scoop of cabbage on each warmed tortilla.

Serves 4. 

Nutritional Analysis

Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g

*Original recipe (and nutritional analysis) courtesy of the healthy eating blog I follow, Dani Spies.

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