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, these are 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 and great for Cinco De Mayo too).
Super Simple Shrimp Tacos
Ingredients
- 1 lb of frozen shrimp defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt
- 1/4 cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/4-1/2 tsp cayenne pepper
- 1/2 a head of cabbage thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 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. Saut 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.
Isabel
Hi dani, love this recipe! But just a little curious about the cholesterol?? Is 850 correct?? It’s seems a bit much?? Thanks.
Dani
shrimp is high in cholesterol but remember, cholesterol it the diet does not create cholesterol in the body. Check out this video for a brilliant explanation of how cholesterol works from one of my favorite science/nutritional gurus: http://summertomato.com/cholesterol-explained/
Monica
Thank you soooo much! I made these tonight. So yummy! I didn’t have any cayenne pepper for the sauce so I used Zatarain’s Blackened Seasoning with has cayenne and other seasoning in it. Perfect!
Gigi
Dani your awesome I did the shrimp tacos and the family loved it!!!!
I ate 4 OMG!!!!!
Thanks
eva
i notice you use kosher salt often.
what is the difference and/or benefit to using kosher salt?
and how is is different than sea salt??
thanks
eva
Dani
The main reason I choose kosher salt is because I like the texture. It has larger granules and I find when all is said and done, I use less of it!
Nancy
I made these for dinner last night.so yummy. I was surprised how well the cooked cabbage was in this recipe. Will be making this again! Thanks dani!
Dani
Yay! So glad you enjoyed them Nancy. Thanks for letting me know.