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.
Sauté 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.