These shrimp tacos are what I consider a triple threat- healthy, super yummy and quick and easy to make for a weeknight dinner! Plus they are one of MJD’s favorite dinners… so that may make them a quadruple threat!
I adapted this recipe from Dani of Clean & Delicious and made it my own. Try it out- I am sure it will become one of your favorite weeknight recipes too!
You will need:
- 1 pound of raw shrimp (can be fresh or frozen as long as it is defrosted)
- 6 ounce container of plain greek yogurt
- 1 tablespoon chopped cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon cayenne pepper
- 6 whole wheat tortillas
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Shredded lettuce to garnish
- 1 avocado to garnish
Mix greek yogurt with cilantro, lime juice and cayenne pepper. Refrigerate until time to use.
Spray a small skillet lightly with Pam. Heat on medium-high heat. Use this skillet to brown your tortillas.
Cut your shrimp into bite size pieces.
Heat the olive oil in a larger skillet over medium-high heat.
Add shrimp to skillet and sprinkle with salt and pepper as you wish. Cook shrimp until pink. The shrimp cook quickly so keep an eye on them.
Spread the yogurt mixture on your tortilla, then add shredded lettuce to create a bed to place the shrimp on. Add shrimp to taco. Add avocado as you wish (you’ll want to- the coolness of the avocado offsets the spice yogurt sauce!)
Eat and enjoy- maybe with a margarita 🙂 !