RECIPE Shrimp tocos
Ingredients
Shrimp Tacos:
1 lb raw shrimp peeled & deveined (I left tails on)
1 tbsp taco seasoning
1 tsp garlic powder
14 oz bag slaw or 3 cups shredded cabbage
1/2 small bunch cilantro finely chopped
Avocado oil for frying
Ground black pepper to taste
9 corn tortillas
Easy guacamole optional
Shrimp Taco Sauce:
1/2 cup plain yogurt 2%+ fat
1/4 cup mayo I use avocado oil
1 lime juice of
1/2 tsp taco seasoning
1/4 tsp salt
Pinch of cayenne
Ground black pepper to tastem
Preparation
tructions
In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately, maybe with easy guacamole too. 🙂
Store: Refrigerate leftover cooked shrimp and slaw covered for up to 24 hours.
Make Ahead: Refrigerate seasoned shrimp and sauce separately for up to 2 days. Cook and assemble slaw right before serving.
Notes
Shrimp: Make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.
Yogurt: I do not recommend to use 0% yogurt because slaw will lack flavour. We already reduced a lot of fat by cutting back amount of mayo.
Serving
Serve in 2 tortillas (double layer) if using small corn tortillas. They are delicate and tend to fall apart if fresh. That's what they do in Mexico.
Add diced avocado, pineapple or mango. Make mango salsa or pineapple salsa instead of serving shrimp tacos with slaw.
To make low carb: Make lettuce wraps and serve in Boston or Romaine lettuce leaves (again double the layers to hold better).
What doesn't go into a taco?! If you have time, make easy guacamole, dice up some jalapenos for heat lovers or make a taco bar.
Nutrition
Serving: 1taco | Calories: 171kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 546mg | Potassium: 189mg | Fiber: 3g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 19mg | Calcium: 128mg | Iron: 2mg
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