Shrimp Tacos with Creamy Cilantro lime slaw

 For the Shrimp Tacos:

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
• 1 tablespoon extra-virgin olive oil divided
• 1 teaspoon chili powder
• 1 teaspoon ground chipotle chili
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 6 to 8 corn or flour tortillas
• Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:

• 1 cup nonfat plain Greek yogurt
• 1 tablespoons extra-virgin olive oil
• 1 clove garlic peeled
• 1/2 small jalapeno seeds and membranes removed
• 1/4 cup tightly packed fresh cilantro leaves
• 1/4 teaspoon kosher salt
• Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
• 2 cups shredded cabbage or slaw mix

• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately

Instructions

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Note:

• The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.

Nutrition

SERVING: 1taco (of 8), including tortilla, shrimp, and slaw

CALORIES: 158kcal

CARBOHYDRATES: 14g

PROTEIN: 13g

FAT: 6g

SATURATED FAT: 1g

CHOLESTEROL: 1mg

FIBER: 2g

SUGAR: 3g