Wednesday, June 20, 2012

Shrimp Taco's

This was adapted from Clean and Delicious.

Made this last night and it was good. A very light and healthy meal. 


  • 1 lb of frozen shrimp, defrosted, peeled, & deveined
  • 6 oz fat free Greek yogurt or sour cream. I did half sour cream and half ranch dressing. 
  • ¼ cup chopped cilantro
  • 1 lime, juiced
  • 1/2 tsp cayenne pepper or cumin
  • ½ a head of cabbage, thinly sliced (about 5 cups)
  • 8 corn tortillas
  • 4 tsp extra virgin olive oil
  • Salt and pepper to taste
  • hot sauce, optional


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 yogurt, sour cream or ranch, cayenne or cumin, lime juice, cilantro, & salt in a small bowl, set aside. I added a little hot sauce. :) Thanks Aimee for that suggestion. :)
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. I actually forgot to get cabbage. I am sure it would have been great!  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
Saut√© shrimp in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper or cumin over medium heat.  I did add about 2-3 Tbsp of lime juice for extra flavor. 
Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce.
Serves 4.

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