Shrimp tacos are quick and easy to make. Shrimps are very nutritious. It is relatively low in calories and contains a high level of calcium and good fat in addition to several vitamins and minerals. The antioxidants in shrimps are healthy for your skin. These substances will protect your cells from injury. It helps avoid wrinkles and prevents sun harm. Shrimp has a lot of selenium, too.
Add shrimp, 1 tbsp taco seasoning, garlic powder and pepper in a medium dish. Stir and put aside.
In a small bowl, add yogurt, mayonnaise, lime juice, taco seasoning, cayenne and black pepper. Stir and put aside.
Preheat a large non-stick ceramic skillet over high heat and add shrimp. Cook until pink on the surface, flip and cooked. Flip once for more char and press the spatula on the shrimp. Or you can grill shrimp on a high-heat grill mat.
In a large bowl, add the slaw, cilantro, salt and nearly all the sauce, and save some for tacos. Gently stir.
To assemble the tacos: Heat the tortillas in a cast iron pan over high heat for 10 seconds per side and press on with the spatula. Load each tortilla with 3-4 shrimp, some slaw and drizzle with the sauce. Serve right away, maybe with the quick guacamole.
Shrimp: Make sure the shrimp is adequately drained and dry. This would make sure that you have a char instead of releasing a bunch of water.
Yogurt: I do not suggest using 0% percent yogurt since there is a lack of taste in the slaw. We have already eliminated a lot of fat by scaling down the volume of mayo.
Serve in 2 tortillas (double layer) by using small corn tortillas. They're fragile and appear to fall apart if they're fresh. That's just what they do in Mexico.
Add the diced avocado, pineapple and mango. Create mango salsa or pineapple salsa instead of eating shrimp tacos with slaws.
To make low carbohydrate: Create wraps of lettuce and serve in Boston or Romaine lettuce leaves (again double the layers to hold better).
Optional: If you've got time, make the guacamole simple, dice some jalapenos for heat lovers, or make a taco bar.
1 lb raw shrimp peeled & deveined (tails on)
1 tbsp taco seasoning
1 tsp garlic powder
14 oz bag slaw or 3 cups shredded cabbage
1/2 small bunch cilantro finely chopped
Avocado oil for frying
Fresh ground black pepper to taste
9 corn tortillas
Simple gucamole optional
Shrimp Taco Sauce:
1/2 cup plain yogurt 2%+ fat
1/4 cup mayo I use avocado oil
1 lime juice
1/2 tsp taco seasoning
1/4 tsp sea salt
Pinch of cayenne
Fresh Ground black pepper to taste