Tacos are usually very popular with my husband and children, so we try to do a taco dinner once a week (Taco Tuesdays FTW!)
Shrimp Tacos
Servings: 4
Ingredients
- 1 pound peeled raw shrimp (rinsed and patted dry)
- 1 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ tsp smoked paprika
- ½ teaspoon garlic powder
Taco assembly
- 8 corn tortillas (soft and crunchy are both ok)
- 2 cups shredded lettuce
- 1 tomato (diced)
- 2 tablespoon sliced black olives
- 1 avocado
- ½ cup plain Greek Yogurt
- ½ cup salsa
- 2 tablespoon cilantro or parsley
Instructions
Cook the shrimp
- Peel and rinse the shrimp, then pat the shrimp dry with paper towels.
- Mix the chili powder, cumin, garlic and smoked paprika together.
- Fire up a skillet over medium-high heat, add the olive oil, and cook the shrimp over medium-high heat. Add the spice mixture, and cook the shrimp until they're pink and opaque.
Assemble the tacos
- Arrange the shrimp in the corn tortillas, and top with lettuce, diced tomatoes, sliced avocado, sliced olives, Greek Yogurt, salsa, etc.
- * Everyone in my family hates cilantro, so we use parsley instead. Parsley is a cousin of cilantro, and we like it better.
- * I'm not selling anything, but FYI Green Mountain Gringo brand salsa is the lowest-sodium bottled salsa I've been able to find. I've read every label in all of our local supermarkets, and Green Mountain Gringo is the clear winner for sodium content and therefore, we always buy it. Our local Target sells it.
Shrimp and Rice Noodle Salad
Shrimp, rice noodles and tropical fruit – a portable dinner salad that's easy to take to the beach in summer.
Check out this recipe
Salmon and Black Bean Tacos
Tacos, two ways. Many nutrient-dense "superfoods" make a filling and hearty taco dinner.
Check out this recipe
