YIELDS:
4 servings
PREP TIME:
0 hours 20 mins
COOK TIME:
0 hours 10 mins
TOTAL TIME:
0 hours 30 mins
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)
DIRECTIONS
1. Make the taco slaw
2. Make the Chipotle Cream
3. Season the shrimp with the taco seasoning. Sautee in a skillet sprayed with Pam. Cook until shrimp are cooked through. (About 5 minutes)
4. 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:
1. Mix all the veggies and apple, along with the chia seeds, salt and pepper in a large bowl.
2. Mix the Lakanto into the vinegar. Stir until it dissolves.
3. Pour into bowl and mix. Chill for at least ½ hour.
NOTE: I serve two tacos per person and often serve a ½ cup of Mexican Salad on the side.
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 grill. Try Grilling your shrimp and tacos – fabulous!
