Shrimp tacos…yum!

We know the health benefits of eating fish, but shrimp is also a good choice. Shrimp is an excellent source of protein, low in mercury, and absurdly low in calories — 10 large shrimp have only 85 calories and 35g of protein. They will also make your brain and heart happy as they are high in Omega 3’s, potassium, magnesium, iodine, and antioxidants. 

“But isn’t shrimp high in cholesterol?” Yes, but recent studies have proven that it is the amount of saturated fat in your diet that raises your cholesterol, and not necessarily the amount of cholesterol in a food…which explains why eggs are also back in fashion. 

Be mindful where your shrimp comes from — the US, British Columbia, and Canada are the best choices. Shrimp from Ecuador, Honduras, Thailand, and Vietnam are safe IF they are from “rice-shrimp ponds”, which are environmentally friendly farms approved by Seafood Watch (an organization in CA that recommends fisheries and fish farms that are safe for the ocean and consumers).

There are so many great, simple recipes including Shrimp Scampi, Seafood Paella, Shrimp Avocado Salad, Teriyaki Shrimp Skewers, and our fave Shrimp Tacos. Super quick too!  

SHRIMP TACOS WITH CABBAGE SLAW

For the Shrimp Tacos:

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or if frozen, they need to thaw)

• 2 tablespoon extra-virgin olive oil 

• 1 teaspoon chili powder 

• 1 teaspoon ground chipotle chili pepper

• 1 teaspoon ground cumin 

• 1/2 teaspoon kosher salt 

• 6 to 8 corn or flour tortillas (Mission makes a gluten free taco size soft tortilla and Maria Ricardo makes a larger quinoa flour soft tortilla)

• Garnishes: sliced avocados, cilantro, extra taco slaw, lime wedges

For the Slaw and Shrimp Taco Sauce:

• 1 cup nonfat plain Greek yogurt

• 2 tablespoons extra-virgin olive oil 

• 1 clove garlic peeled, or jarred minced garlic works

• 1/2 small jalapeno seeds and membranes removed — let’s skip this one!

• 1/4 cup tightly packed fresh cilantro leaves

• 1/4 teaspoon kosher salt 

• Juice of 1 large lime — or 3 tablespoons lime juice

• 2 cups shredded cabbage or slaw mix—I buy it in a bag!

Instructions

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.

• Prepare the sauce and slaw: Mix the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.

  • Prepare the sauce and slaw: In a food processor, process the Greek yogurt, olive oil, garlic, jalapeno (if using), cilantro, salt, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving with tacos.
  • Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4-5 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
  • Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degrees F oven while the shrimp cook. To serve, fill the tortillas with your shrimp, then top with the slaw, extra sauce, a squeeze of lime juice, and  avocado slices . Enjoy!

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