Ingredients:
Shrimp tacos with creamy taco slaw
Healthy. Easy to make. And packed with flavor. What more could you ask for? Give juicy shrimp a tasty kick and delicious crunch with this creative recipe.
Shrimp is full of smile-friendly nutrients like calcium, phosphorus, protein and omega-3s to keep your teeth and gums strong and healthy.
For 6-8 shrimp tacos:
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1 pound jumbo shrimp (peeled, deveined and tails removed)
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1 tablespoon extra-virgin olive oil
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1 teaspoon chili powder
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1 teaspoon ground chipotle chili seasoning
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1 teaspoon ground cumin
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½ teaspoon kosher salt
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6 to 8 corn tortillas
For slaw and shrimp taco sauce:
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1 cup plain Greek yogurt
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2 tablespoons extra-virgin olive oil
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1 clove of peeled garlic
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½ small jalapeno with seeds and membranes removed
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¼ cup tightly packed fresh cilantro leaves
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¼ teaspoon kosher salt
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2 teaspoons lime zest
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2 cups shredded cabbage or slaw mix
Directions:
Make the shrimp:
- Rinse and dry shrimp and place in a large mixing bowl.
- Drizzle shrimp with ½ tablespoon olive oil and sprinkle with spices. Toss to coat evenly.
- Heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 4 minutes before transferring it to a plate.
Make the slaw and shrimp taco sauce:
- Combine the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt and lime juice in a food processor.
- Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce from the food processor.
Assemble the tacos:
- Fill the tortillas with shrimp and slaw. Top with remaining sauce.
- Add extra toppings if desired like avocado, sour cream and cheese. Enjoy!