Shrimp Tacos


For years I heard of people eating shrimp or fish tacos and I just couldn't imagine them being any good. Chicken, ground beef, or steak could all go on a taco and that seemed "normal" to me, but I just couldn't picture seafood going well on a taco.

Shrimp in any type of sandwich has always seemed weird to me as well, but after trying the shrimp po' boys from a recipe swap and really, really liking them, I decided to shove aside my preconceived notions shrimp tacos and take the plunge by making them.

Shrimp Tacos
Adapted from: The New Abs Diet Cookbook 
Servings: 4
Printer Friendly

    • 1 lb. shrimp, peeled and deveined 
    • 1 tbsp. taco seasoning
    • 2 cups broccoli slaw mix
    • 1/2 cup fat-free sour cream
    • 1/2 jalapeno, seeded and diced
    • 1 tbsp. lime juice
    • 8 whole wheat tortillas 
    • diced tomatoes, cheese, shredded lettuce (optional)

1. Toss the shrimp in a bowl with the taco seasoning to evenly coat. Preheat a grill or saucepan.
2. In a large bowl, combine the broccoli slaw, sour cream, jalapeno and lime juice. Refrigerate until ready to use.
3. Grill or saute the shrimp for 1-2 minutes on each side or until cooked through.
4. Meanwhile, dampen a paper towel and wrap it around the tortilla. Microwave for 30 seconds or until warmed.
5. Divide the broccoli slaw between the tortilla shells, top with the shrimp and any desired optional toppings.

This was much spicier than I was expecting it to be. I mean, I've had raw jalapeno in dishes before, but this must have been an extra spicy one. The lime juice and sour cream did nothing to diminish the heat. Either way, I'm so glad I finally tried these. Not only is a healthy recipe, but it's damn delicious! 

1 comment:

  1. Yum - we love any kind of seafood tacos in our house. And, the broccoli slaw on top sounds like a great change of pace from our usual shredded cabbage. Sounds great!


AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top