Description
Enjoy the vibrant flavors of Shrimp Tacos paired with a refreshing Cilantro Lime Slaw, perfect for quick dinners or gatherings.
Ingredients
- 8 corn tortillas
- 1 lb shrimp, peeled and deveined
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp parsley flakes
- 2 garlic cloves, minced
- ½ tsp salt
- Freshly ground pepper, to taste
- ¼ cup Cotija cheese, crumbled
- 3 cups green cabbage, shredded
- 2 avocados, mashed
- ⅓ cup red onion, thinly sliced
- 3 tbsp olive oil
- 5 green onions, chopped
- ½ cup cilantro leaves
- 2 garlic cloves
- Juice of 2 limes
- ½ jalapeno pepper (optional or to taste)
- ½ cup nonfat Greek yogurt
- ¼ tsp salt (or to taste)
- Freshly ground pepper, to taste
Instructions
- Make the Cilantro Lime Sauce: In a food processor or blender, combine olive oil, green onions, cilantro, minced garlic, lime juice, salt, pepper, Greek yogurt, and jalapeno. Pulse until smooth; if too thick, add a splash of water.
- Cook the Shrimp: Season shrimp with garlic, chili powder, cumin, parsley, salt, pepper, and olive oil. In a large skillet over medium-high heat, cook shrimp for about 2 minutes on each side until they turn pink and opaque. Remove from heat.
- Prepare the Slaw: Reserve some cilantro lime sauce for drizzling over tacos. Mix leftover sauce with shredded cabbage in a bowl and toss well.
- Assemble Tacos: Spread mashed avocado on each tortilla. Top with slaw, cooked shrimp, sliced red onion, and crumbled Cotija cheese. Serve with lime wedges and additional sauce on the side.
Notes
Make the cilantro lime sauce and slaw in advance to save time. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican