It is expected to be nearly 65 degrees tomorrow in Boston. 65! In March! In honor of this lovely turn of events, I wanted to break out some lighter fare. I’m a little obsessed with tacos in general, and a shrimp taco just seemed like a delicious idea to me. Lucky for me that I had pinned this recipe a while back after I had fully seduced by Dani’s photography on Clean and Delicious. I opted to add a few different seasonings and chose purple cabbage since I’m in love with its color. Overall, these tacos are simple to prepare and very easy to eat (too many). Yum!
Shrimp Tacos with Greek Yogurt Sauce
Serves 4 | 4ww pts+
What I used:
- 1 lb large peeled and de-veined shrimp, cut into thirds
- 8 oz 0% fage greek yogurt
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1/2 tsp cayenne pepper
- 1/4-1/2 head of cabbage, thinly sliced
- 8 corn tortillas
- 1 tbsp extra virgin olive oil, divided
- 1 tsp penzey’s arizona dreaming seasoning (or your favorite southwestern flavored seasonings)
- salt and pepper to taste
What I did:
- Mix the greek yogurt, cayenne, lime juice, cilantro, and a pinch of salt and pepper in a bowl and set aside.
- Toast tortillas in a dry saute pan until lightly browned on each side. Reserve to a plate with a towel on top to keep them warm.
- In the same saute pan, heat a tsp or so of olive oil over medium-high heat. Add the sliced cabbage and saute until wilted, 3-4 minutes. Season with salt and pepper and reserve.
- Heat the remaining 2-3 tsp of olive oil in the saute pan over medium high heat. Add the shrimp and cook for a couple of minutes on each side. Assemble the tacos by spreading some of the greek yogurt sauce on the toasty tortillas, adding some cabbage, then topping with the shrimp. Squeeze with a little more lime juice if you like and eat!