5.0 from 231 votes
Shrimp Tacos
Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 492 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ lbs shrimp (uncooked, peeled, deveined, tails removed)
- 1 tablespoon oil (canola or olive oil)
- juice from 1 lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 clove garlic , minced
- ¼ teaspoon cayenne , optional, for heat
For the Sauce:
- 3/4 cup plain greek yogurt
- 1/4 cup olive oil
- 1/2 tablespoon white vinegar
- 1 clove garlic , minced
- ½ Jalapeno pepper (remove ribs and seeds for mild heat)
- ¼ cup cilantro leaves , loosely packed
- 1/4 teaspoon onion powder
- 1/2 teaspoon coarse salt
For Topping:
- 2 cups finely shredded cabbage , or use bagged broccoli slaw or coleslaw mix
- 10-12 small corn tortillas
- Additional topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.
Instructions
- For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.
- Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.
- For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.
- Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.
Cup of Yum
Notes
- Make ahead Instructions: The shrimp taco sauce can be made up to 3 days ahead of time, stored in the refrigerator. Shrimp taco marinade can also be made a few days ahead and stored in the refrigerator.
- Freezing Instructions: Freeze the sauce and uncooked shrimp (with marinade), separately, in a freezer safe container for 2-3 months. Thaw in the refrigerator overnight. (Do not thaw the frozen shrimp and then refreeze).
Nutrition Information
Calories
492kcal
(25%)
Carbohydrates
32g
(11%)
Protein
43g
(86%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Cholesterol
431mg
(144%)
Sodium
1665mg
(69%)
Potassium
329mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
391IU
(8%)
Vitamin C
8mg
(9%)
Calcium
345mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 492
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 431mg | 144% |
| Sodium | 1665mg | 69% |
| Potassium | 329mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 345mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.