SHRIMP TACOS WITH CREAMY TACO SLAW
The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 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: In a food processor fitted with a steel blade, process 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.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 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 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 taco (of 8), including tortilla, shrimp, and slaw, Calories 158 kcal, Carbohydrate 14 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 3 g
SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill or grill pan over high heat.
- Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
- Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
EASY SHRIMP TACOS
I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
SPICY SHRIMP TACOS
Provided by Food Network
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a small mixing bowl, combine the ranch dressing and sriracha. Reserve refrigerated. 2. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine. 3. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly. 4. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
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