Why I like this…
Truthfully, my appreciation for shrimp tacos with this lime cilantro slaw goes beyond like to LOVE. It comes together quickly, and the balance of the light slaw against the spice of the shrimp. If you want it to be less spicy, reduce or eliminate the amount of cayenne. I also appreciate that it’s a balanced meal contained within a single taco.
Why it matters…
Each taco has about 14 grams of protein and has 95 grams of choline. This nutrient plays an important role in brain and heart health. Your brain uses it for many functions and it has been linked to memory, muscle control, reduced anxiety and cognitive performance.
Shrimp Tacos with Lime Cilantro Slaw
8
servings15
minutes10
minutes212
kcalYou can add fresh cilantro, avocado, or even fresh lime at the end! I had shredded carrots to use up, so I added them to my slaw as well.
Ingredients
- Shrimp
1 lb 1 Shrimp (uncooked, peeled, deveined, tails removed)
1 Tsp 1 Chili powder
1 Tsp 1 Smoked paprika
1 Tsp 1 Cumin
1 Tsp 1 Garlic powder
1/4 Tsp 1/4 Cayenne
1/2 Tsp 1/2 Onion powder
1 Chile 1 Serrano Chili diced
2 Tbsp 2 Lime juice
1 Tbsp 1 Extra virgin olive oil
- Red Cabbage Lime Cilantro Slaw
3 Tbsp 3 Greek Yogurt (plain-non-fat)
2 Tbsp 2 Mayo
1/2 Cup 1/2 Cilantro (chopped)
2 Tbsp 2 Lime Juice
3 Cups 3 Shredded red cabbage
Directions
- Combine the chili powder, paprika, cumin, garlic powder, cayenne, onion powder, serrano chili, and lime juice.
- Pat the shrimp until dry. Toss shrimp in a bowl with the spice-lime mixture. Set aside.
- Combine the Greek yogurt, mayo, cilantro, and lime juice. Then toss the shredded cabbage with the yogurt sauce.
- Heat olive oil in a pan over medium heat. Add shrimp to the pan and saute for 5-8 minutes, flipping the shrimp as needed. Shrimp are cooked when they turn pink and opaque. They will be slightly firm, curled into a "C" shape, and have a plump texture.
- Once cooked, add shrimp to the tacos and top with slaw. Additions could include additional cilantro or avocado and a squeeze of fresh lime juice.