Oh Man…I have been hunched over the computer all day long looking at my wedding pictures that I finally got! So I’m sorry if this post is short, but I am ready to get up and get outside and enjoy what is left of the day. Luckily I am providing a really yummy and healthy dinner just in time for Cinco de Mayo! So you can’t get mad at me for a short post! I’ll throw in some wedding pics too…you will see why I couldn’t take my eyes off of them!
One of Rex and I’s favorite things to eat is shrimp tacos. For some reason though, it sounds kinda difficult to make, but I have to say it took a total of 10 minutes! I did about 5 minutes of prep work and once that was done dinner was made in a snap. This is a healthy version as it uses greek yogurt instead of sour cream for the sauce and corn tortillas instead of flour. I highly recommend these for your fiesta this Saturday!
Skinny Shrimp Tacos
What you need:
- 3/4 lb. of frozen shrimp
- 1 1/2 cups non-fat greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, minced
- juice from 1 lime
- 1/2 tsp cumin, divided
- 1/2 head cabbage, shredded
- corn tortillas
- 2 T olive oil
- salt and pepper to taste
In a large skillet heat 1 T olive oil and saute cabbage for about 4 minutes. Remove and set aside. Then saute shrimp in the remaining olive oil and season with the other half of cumin and salt and pepper. Saute shrimp for about 5 minutes. Make sure not to over cook.
Set up a taco bar and assemble yours with a little bit of sauce on the tortilla, add sliced cabbage and then add shrimp.