Jon is a big fan of hard shell tacos and we very rarely have them. This week I decided to make some Zesty Shrimp Tacos with this awesome slaw for dinner (been saving this one for spring/summer and I just can’t wait anymore!) This recipe has a few different elements but is totally worth the work. I baked my taco shells but you could always buy them already baked to save a step. The spicy flavours in the shrimp work great with the creamy lime slaw and the crunch of the shell is the icing on the cake! Now that the weather is warming up, get creative in your kitchen with this crowd pleaser (you could easily make this with shredded chicken too)
Zesty Shrimp Tacos with Creamy Cilantro Slaw (makes 6 tacos):
1 lb. shrimp, peeled and deveined, shells and tails removed
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
¼ teaspoon cayenne pepper (more if you like it spicier)
salt and pepper (about 1/4-1/2 tsp each)
1 tsp coconut oil
3 cups shredded green cabbage
6 small corn tortillas
1 medium avocado
3 tbsp chopped cilantro for garnish
lime wedges to serve
Slaw Dressing (makes 1 cup):
1/8 cup oil
1/8 cup water
½ cup chopped green onions
½ cup cilantro leaves
2 cloves garlic, minced
½ teaspoon salt
juice of 1/2 lime
1 tsp honey
½ cup 0% plain Greek yogurt
1) Set oven to 350 degrees. In a medium bowl, whisk the olive oil and water. Then add in the cilantro, green onions and garlic to combine. Add in the yogurt, lime and honey then salt and pepper to taste. Set aside (you could also easily do this in the food processor by putting all ingredients but the yogurt in, pulsing until smooth then adding the yogurt and salt and pepper to finish).
2) If making your own shells, put 6 corn tortillas wrapped in a lightly dampened towel into the microwave for 1 min on high or until steamed slightly. Take them out and brush very lightly with olive oil (or lightly spray with coconut cooking spray). Hang the oiled tortillas from the top rack of your oven (2 rungs per taco) so it forms the taco shell shape. Bake for 10 mins (watch so they don’t overcook). Take them out and set aside.
3) Heat a tsp of coconut oil in a large skillet over medium high heat. Make sure the shrimp are dry and toss with the spices. Saute the seasoned shrimp for 5-8 minutes, flipping half way through (make sure cooked through).
3) Toss 1/2 the slaw dressing with the cabbage until nicely coated but not drenched. Slice the avocado and place 1/6 portion per shell. Top with 1/6 of the shrimp, top with 1/6 of the coleslaw, and finish with a sprinkle of cilantro and lime wedges. Enjoy with a side salad for a complete meal!
Macronutrient Breakdown (per taco with 1/6 of all fillings):