Hey guys. I’m back this week with another amazing recipe. today’s recipe is one of the most popular recipes on my list. So I thought it was due time to bring it here. This quick bite I’m making my shrimp tacos this is a very fun and festive dish. Great for a party but also extremely simple.
Shrimp Tacos are a good addition to your weeknight dinner rotation.
The first thing we’re going to do is start with our sauce. I’ve got 1 6 ounce containers of plain nonfat Greek yogurt in my bowl. and to that, I’m adding the juice of one lime. You’re looking for about two tablespoons, a quarter cup of fresh chopped cilantro. Again cilantro people love it or hate it if you don’t like it you could some parsley here. And about 1/4 teaspoon of kosher salt. Then just get your spoon in there and mix this until you got all the ingredients well combines. And you’re gonna end up with a nice light bright flavorful sauce for your tacos.
I’m going to put that aside and continue with the rest of our taco. Now all you need from here is about 5 cups of thinly sliced cabbage. Also, You could buy one of those pre-made bags of coleslaw mixed. Which is usually just thinly sliced cabbage, and some carrots and that would save you a little bit of time. And 1 pound of shrimp that you have peeled deveined. then cut into thirds. now you can buy your shrimp pre-cleaned as well. but I highly recommend not doing that because it’s so much fresher and more flavorful when you just take the time to do it yourself.
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Now over here I’ve got a medium sauté pan. I’m going to heat up over a medium high heat. And to that we’re adding 1 TSP of olive oil. Then once the oil is hot we’re going to toss in our cabbage along with a pinch of kosher salt and a little fresh black pepper. Now I’m just letting this go for two to three minutes. All we’re looking to do is get that raw edge off the cabbage. You see that it’s got this nice little Sheen to it and it’s just starting to wilt.
It’s ready to come out of the pants. Now right into the same pan. I’m adding another two teaspoons of olive oil. Which is going to heat up immediately because the pan is hot and my shrimp. Then we’re going to season the shrimp with a pinch of kosher salt, a little fresh black pepper, and about a quarter to a half a teaspoon of cayenne pepper you could do more or less depending on how spicy you like your tacos.
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Move your shrimp around I’d say every 30 seconds or so it cooks very quickly maybe three to four minutes. And All you’re looking for is for the shirt to turn from translucent to opaque. That’s how you’re going to know that it’s done. As you can see these have altered opaque and this shrimp is done and ready to go. So I shut my heat off and going to get the shirt into this bowl. Once you’ve got your shrimp, your cabbage, and your sauce ready to go. you’re ready to assemble your tacos.
If you really want to take these to the next level make sure you serve them with some fresh homemade guacamole
Now, what I usually do is heat my corn tortilla upright on top of the burner. I put the heat to low lay the tortilla on top and let it heat until it’s warm on both sides. Then take a couple of tablespoons of the sauce. Lay that on the bottom of the tortilla. A scoop of your cabbage and a scoop of shrimp and you want to be careful not to overstuff here just a bit. Then fold it up and take a bite. So It’s fresh, it’s bright, and it’s perfect for party food.
Bon appétit ❤
Shrimp Tacos Extremely Simple and Delicious
- 1 lb shrimp defrosted if frozen peeled, & deveined
- 1/4 cup chopped cilantro
- 8 corn tortillas
- 6 oz fat free Greek yogurt
- 1/4-1/2 tsp cayenne pepper
- 2 tbsp fresh lime juice
- 4 tsp extra virgin olive oil divided
- 5 cups a head of cabbage thinly sliced
- Salt and pepper to taste