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

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 small bowl combine greek yogurt, cilantro, jalapeno, lime juice, half of the cumin and salt and pepper to taste.  Mix well and set aside. 

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.

Happy Chewing!