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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!

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