Description
Delicious shrimp tacos topped with zesty cilantro lime slaw for a fresh and satisfying meal.
Ingredients
- 8 corn tortillas
- 1 lb shrimp, peeled and deveined
- 3 cups green cabbage, shredded
- 2 avocados, mashed
- ¼ cup Cotija cheese
- ⅓ cup red onion, thinly sliced
- Lime wedges, for serving
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp parsley flakes
- 2 garlic cloves, minced
- ½ tsp salt
- Freshly ground pepper, to taste
- 3 tbsp olive oil
- 5 green onions, chopped
- ½ cup cilantro leaves
- Juice of 2 limes
- ½ jalapeno pepper (optional, to taste)
- ½ cup nonfat Greek yogurt
- ¼ tsp salt (or to taste)
- Freshly ground pepper, to taste
Instructions
- Prepare the creamy cilantro lime sauce by combining olive oil, green onions, cilantro leaves, minced garlic, lime juice, salt, pepper, Greek yogurt, and jalapeno (if using) in a food processor.
- Pulse until smooth, adding water if the mixture is too thick.
- Season the shrimp with minced garlic, chili powder, ground cumin, parsley flakes, salt, pepper, and olive oil.
- Heat a skillet over medium-high heat and cook the shrimp for about 2 minutes on each side until pink.
- Reserve some of the sauce for drizzling and toss the remaining sauce with the shredded cabbage.
- Warm the corn tortillas and spread a layer of mashed avocado on each.
- Top with slaw, cooked shrimp, red onion, and Cotija cheese.
- Serve with lime wedges and extra sauce for drizzling.
Notes
Use fresh shrimp for the best flavor and texture. Warm your tortillas for easier handling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican