This is a recipe that I originally posted in October of 2007 (nearly three and a half years ago) and much to my surprise, I don’t think I’ve made them since.
So I decided to make them for dinner tonite and was really impressed at how quick and delicious this meal is – it’s a great recipe to add to your weeknight rotation since it’s such an easy, tasty dish to make.
And since I snapped a new photo, I thought for sure it was worth sharing again:).
(Feel free to read on to hear what I had to say about this dish three plus years ago)…
As much as I would love to post a recipe that would hit the spot on a crisp Autumn day, it just ain’t happenin’. “Why?”, you ask. Simply because I’ve yet to have a crisp Autumn day. Here in SoCal. we’re still warm… not hot… but definitely warm. We’re talking mid-seventies.
So, when I heard that my brother-in- law and his girlfriend were coming over to watch the World Series this past Sunday, a big pot of chili wasn’t really an option.
I wanted to make something that was light and easy, but would not have me stuck in the kitchen for the whole game… that’s when I remembered this recipe that I saw over at Kirsten’s Home Cooking – Shrimp Tacos! I bookmarked them as soon as I saw them last week and this was the perfect time to try them.
Let me tell you guys, they were SO GOOD and SO EASY. I was suddenly feeling A-OKAY about our anti-fall weather. Who needs chili when you can have Super Simple Shrimp Tacos!
I pretty much stuck to Kirsten’s recipe, except I swapped the sour cream for some fat free greek style yogurt and I doubled the recipe. It’s a keeper!
Oh yeah, I also served them with some fresh guac too… it was the perfect game side meal!
Super Simple Shrimp Tacos
Ingredients
- 1 lb of frozen shrimp, defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt
- ¼ cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp cayenne pepper
- ½ a head of cabbage, thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
Directions
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.
Nutritional Analysis
Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g
More from Clean & Delicious...
Video: Baked Buffalo Wings
Clean Eating Roasted Shrimp and Green Beans
Clean and Simple Breakfast Tacos
Vegetarian Springtime Pesto Bowl
Turkey and Avocado Super Sandwich
I love fish tacos. I’m yet to try shrimp tacos, and thanks for this delish simple recipe
Oooh Dani! These look awesome! I thought I had explored your archives in their entirety, but I somehow missed these beauties! I have made so many great meals from your site. Thanks again!
glad you reposted. This may be dinner tonight. I assume fresh shrimp work? Yum.
Those tacos look nice an light and healthy and so good!
tacos are the best! love the idea of the cilantro yogurt sauce on these.
Oh, my! That was delicious!!!! I was having a “When Harry Met Sally” episode while eating them. The guacamole was sooooo good.
Thanks for the recipe. I’m going to make them A LOT!!!!!
My Chihuahuas were begging for a bite
I have been reading your blog for about 2 years and am so glad I did because I look forward to seeing what you post.
I am trying to eat healthier and have given up all red meat for lent. I am only eating fish (I thought of going vegan and not eat fish, but I was hungry just thinking about it lol) and could not allow myself to grab another $4! shrimp Taco Bell burrito as a quick lunch at work. I can right to your site and found this recipie. I made them last night and I woke up today thinking about them…delicious!
They were so light; I love the Greek yogurt instead of sour cream. I didn’t even think I liked cabbage, but this was goooood! I will be making these regularly. Thanks Dani
Thank you so much for this recipe!! This was my first time on your blog and I am greatly impressed! The Shrimp Tacos was not only extremely easy to make, but super tasty! My Husband just loved them!! I will be sure to make them again and also try out some of your other recipes!!!
Thank you!!!
Made these last night. Be careful not to over cook the tortillas because if you do, you wont be able to fold or roll them.I used flour tortillas so that might of been the culprit. I think these may have been better with just shredded lettuce, but the cabbage was ok. I also used fat free sour cream instead of the yogart. The sauce was delish! We added cheese too. Yummy!
I made these for dinner tonight– delicious! The sauce takes it up a notch from your standard taco or burrito, and has just the perfect amount of kick.
Made these for dinner tonight and they were amazing! The sauce was wonderful! And, even better that it was Greek yogurt!