Shrimp Tacos with Yogurt Slaw
Category
Seafood
Servings
Ingredients
- 1 small red cabbage (about 1 lb), shredded
- 1 medium carrot, shredded
- 2 green onions, thinly sliced
⅔ cup Cabot 2% Plain Greek-Style Yogurt
- ¼ cup chopped fresh cilantro
- Zest and juice of 1 lime
- Salt and pepper to taste
- 1 pound medium shrimp, peeled and de-veined
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Juice of ½ a lime
- Salt and pepper to taste
- 1 tablespoon olive oil
- Corn tortillas
- Sliced avocado
- Cabot Pepper Jack
- Lime wedges
Slaw:
Dressing:
Shrimp:
Assembly & Garnish:
Directions
- COMBINE all slaw ingredients in a large bowl.
- WHISK together all dressing ingredients in a medium bowl, pour over slaw ingredients and toss to coat; set aside.
- TOSS shrimp in cumin, paprika, chili powder, lime juice, and salt and pepper in a plastic bag or medium bowl.
- HEAT just cooked through, 2-3 minutes.
- ASSEMBLE tacos by topping corn tortillas with shrimp, slaw, avocado slices, and cheese.
Nutrition
Nutrition
- per serving
- Calories
- 383
- Fat
- 18 grams
- 28%
- Saturated Fat
- 6.5 grams
- 33%
- Cholesterol
- 125 milligrams
- 42%
- Sodium
- 691 milligrams
- 29%
- Carbs
- 35 grams
- 12%
- Fiber
- 7 grams
- 28%
- Protein
- 23.5 grams
- Calcium
- 337 milligrams
- 34%
Let’s get cooking
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