These are my shrimp tacos with healthy chipotle cream and taco slaw. Don’t let the “healthy” fool you, these taste great! They are packed with flavor. I love to substitute good for you foods in place of ingredients that might high in sugar or saturated fats. I won’t do it if it doesn’t taste great, so you never have to worry when you see the word “healthy”.
In this recipe, I’ve used a fat-free Greek yogurt as the base for my chipotle cream and the results are great.
I lightened up the slaw topping too by using nothing but fresh veggies and an apple, rice wine vinegar and a sugar substitute for some sweetness. The results are fab!
I serve two tacos per person and often serve a ½ cup of my Mexican Salad on the side. That give me a hearty, protein rich dinner that is full of fresh veggies, fruit and flavor.
This makes a really healthy dinner. You can easily double or triple this recipe and I often do in the summer when I’m manning the outdoor grill. Try Grilling your shrimp and tacos – fabulous! You can pull this whole dinner together in 1/2 hour.
To get started with dinner, make your healthy coleslaw. Simply mix all the veggies, sliced apple, chia seeds, salt and pepper in a bowl. Mix to combine.
Then, in a measuring cup, add the vinegar and sugar substitute. I used Lakanto monk fruit but Swerve or your favorite brand will work too. If you are opposed to artificial sweetener, you can use regular sugar. Mix well with a fork to get the sugar to dissolve. Pour over the coleslaw mixture and toss so everything is coated in the dressing. Keep in fridge until ready to serve.
Next, make your chipotle cream. Simple mix the fat-free Greek yogurt, chipotle liquid, juice o the lime and salt and pepper in a small dish. You have lots of flexibility with this cream. If you want it spicier, chop up some of the whole chipotles from the can and add it.
Don’t like that much heat? Use store-bought salsa (mild, or medium heat) instead of the chipotle. Either way will give you lots of flavor to top the shrimp.
Now that you have your topping ready, it is time to cook the shrimp. Shrimp take five minutes or less to cook so have all your toppings ready to go.
I also heat up a grill pan so I can grill my tortillas while I’m cooking my shrimp. To make this even faster, put the tortillas in a tortilla warmer and pop them in the microwave for 30 seconds for hot tortillas.
To season your shrimp, simply sprinkle the peeled, deveined, tailless shrimp with the taco seasoning. Toss everything so the shrimp are coated. Note that I used a store bought taco seasoning packet I find right at the supermarket. You can find several brands (experiment until you find your favorite) in the spice isle. It makes this dish so simple to make.
Add the seasoned shrimp to a large skillet that has been sprayed with cooking spray. Heat over a medium-high heat on the stove and cook for 2-3 minutes on each side.
Once the shrimp are cooked through, you are ready to assemble your tacos. Place some of the chipotle cream on the bottom of a warm tortilla, top with some shrimp and finish with the coleslaw. Fold and enjoy. It doesn’t get faster or easier to get a healthy dinner to the table.
Did you like this recipe? Do you enjoy tacos? Try some of my other favorites.
Garlic and Grapefruit Shrimp Tacos
Shrimp Tacos with Healthy Chipotle Cream & Taco Slaw
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Peeled and deveined shrimp (around 25-30 size)
- 2 Tbsp. Taco Seasoning (pick any of your favorite prepackaged brands)
- 8 White Corn Tortillas
- Pam spray
- 2 Limes cut into wedges
- Chipotle Cream (recipe below)
- Taco Slaw (recipe below)
CHIPOLTE CREAM:
- ½ Cup of fat free Greek yogurt (I use Fage)
- 1-2 Tbsp. of Chipotle liquid from a can of Chipotles (use as much or as little as your taste buds can handle. If you like your food really hot, add one of the Chipotle peppers – chopped)
- Juice of the lime
- Salt and Pepper to taste
- (ALTERNATIVE: Mix 2-3 Tbsp. of fresh salsa and the juice of one lime into the yogurt. Zest the lime on top to serve)
HEALTHY COLESLAW:
- 1 16 Oz. Bag of pre-shredded coleslaw mix
- 1 Granny Smith Apple (cut into matchsticks)
- 3 Green onions (sliced)
- 1 Tbsp. Chia seeds
- 1 Tsp. Salt
- ¼ Tsp. Pepper
- ½ Cup of Rice Wine Vinegar
- ¼ Cup of Lakanto Sugar substitute (monk fruit)
Instructions
- Make the taco slaw
- Make the Chipotle Cream
- Season the shrimp with the taco seasoning. Sautee in a skillet sprayed with Pam. Cook until shrimp are cooked through. (About 5 minutes)
- Heat your tortillas in another pan or on a grill to warm through.
CHIPOLTE CREAM:
- Mix everything together and serve. (Do the same if using the salsa version)
HEALTHY COLESLAW:
- Mix all the veggies and apple, along with the chia seeds, salt and pepper in a large bowl.
- Mix the Lakanto into the vinegar. Stir until it dissolves.
- Pour into bowl and mix. Chill for at least ½ hour.
