This weeks easy, healthy, & Cheap family dinner | Shrimp Tacos
Updated: Jan 9, 2019
Shrimp Tacos. This one is a HUGE hit in my household. Taco Tuesday is a weekly tradition for us and we love to switch between chicken, steak, and ground beef tacos. This one is my personal favorite, not only for flavor, but for a few excellent benefits:
FAST: My babes adore it and it only takes me 20 minutes from start to serve.
EASY: Literally you chop stuff up and throw things together. This meal requires 0 culinary skill.
HEALTHY: Each taco (with avocado and greek yogurt) is approximately 240 calories with 30 grams of protein. Not to mention this meal is a great source of natural fiber, necessary healthy fats, super foods, and heart healthy vegetables. Your body (and waist line) will thank you.
CHEAP: This meal is one of the more expensive ones (shrimp, duh) but it only costed us $21 (even with the shrimp not being on sale and the avocado's being out of season)
Keep in mind, for smaller eaters, you could easily cut this recipe in half. So enjoy The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime aioli. Juicy, spicy, and so easy! Cook on the stove or grill. Serves 6-8 comfortably.
FOR THE SHRIMP TACOS:
2 lbs large or jumbo shrimp — peeled, deveined, and tails removed (thawed if frozen)
2 tablespoon extra-virgin olive oil — divided
2 teaspoon chili powder
2 teaspoon ground chipotle chili
1 teaspoon garlic
2 teaspoon old bay seasoning
1 teaspoon kosher salt
8-12 corn or flour tortillas
Avocado(s) - diced
Red onion - thin sliced
Cilantro - course chopped
Plain nonfat Greek yogurt
FOR CILANTRO LIME SLAW:
2 cups nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 cloves garlic — peeled
1 jalapeno — seeds and membranes removed for less spice
1/2 cup tightly packed fresh cilantro leaves
1/2 teaspoon kosher salt to taste
Zest and juice of 1-2 large or 3 very small limes — about 3 teaspoons zest and 4 tablespoons juice
4 cups shredded cabbage (or slaw mix)
1/2 tsp Rice vinegar
1/2 tsp Red Pepper Flakes
Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, garlic, old bay, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, red pepper flake, rice vinigar, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate. Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy!
The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. (we usually have at least some left overs) Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.