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Name: Shrimp tacos w/cilantro lime slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 1 x; 2 x; 3 x; For the Shrimp Tacos:; 1 pound large or jumbo shrimp - peeled deveined, and tails removed (fresh or frozen and thawed); 1 tablespoon extra-virgin olive oil - divided; 1 teaspoon chili powder; 1 teaspoon ground chipotle chili; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 6 to 8 corn or flour tortillas; Garnishes: avocados - cilantro sour cream (or Greek yogurt), 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; 1/2 small jalapeno - seeds and membranes removed; 1/4 cup tightly packed fresh cilantro leaves; 1/4 teaspoon kosher salt; Zest and juice of 1 large or 2 very small limes -; 2 cups shredded cabbage - or slaw mix

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INGREDIENTS

Ingredients
1 x
2 x
3 x
For the Shrimp Tacos:
1 pound large or jumbo shrimp - ; peeled deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil - ; divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados - cilantro ; sour cream (or Greek yogurt), 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
1/2 small jalapeno - seeds and membranes removed
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 very small limes -
2 cups shredded cabbage - or slaw mix

INSTRUCTIONS

Instructions

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.

NOTES

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Shrimp tacos w/cilantro lime slaw

Ingredients
1 x
2 x
3 x
 For the Shrimp Tacos:
1 pound large or jumbo shrimp - peeled deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil - divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
 Garnishes: avocados - cilantro sour cream (or Greek yogurt), 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
1/2 small jalapeno - seeds and membranes removed
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
 Zest and juice of 1 large or 2 very small limes -
2 cups shredded cabbage - or slaw mix

Instructions

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.

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Nutrition

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Serving Size: 1 (491g)
Recipe Makes: 1

Calories: 251
Calories from Fat: 249 (99%)

Amt Per Serving		% DV

	Total Fat 27.7g	37 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 924.1mg		32 %
Potassium 62.9mg		2 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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