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Ingredients
- 1 1/2 tsp. olive oil
- 2 cloves garlic, crushed
- 3/4 tsp. ground cumin, divided use
- 1/2 tsp. ground chili powder
- 1 lb. raw medium shrimp, cleaned, deveined
- 1/4 cup nonfat plain Greek yogurt
- 1 tsp. finely chopped lime peel
- 2 Tbsp. fresh lime juice
- 2 Tbsp. chopped cilantro
- 8 corn tortillas (or 6-inch whole wheat tortillas), warm
- 1 cup shredded red and green cabbage
- 1 medium tomato, chopped
- 1 medium avocado, sliced
- Fresh cilantro sprigs (for garnish; optional)
- Fresh lime wedges (for garnish; optional)
Details
Servings 4
Preparation time 15mins
Cooking time 18mins
Preparation
Step 1
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.
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